Dominic Chapman's simple yet enormously warming butternut squash soup recipe suits both a dinner party starter and a mid-week supper. This vegetarian soup is a deliciously creamy seasonal soup and is sure to garner fans around the dinner table. Butternut squash soup is delicious served with toasted butternut squash seeds, wild mushrooms or cheese toasties.
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Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
1000g of butternut squash
Peel the onion, cut in half and slice as thinly as possible
1 large onion
In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
150g of butter
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
1000ml of water
Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted
700ml of milk
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
50g of butter
1 pinch of cayenne pepper
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