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Butternut squash soup

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Ingredients

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Butternut squash soup

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Method

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1
Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
2
Peel the onion, cut in half and slice as thinly as possible
3
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
4
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
  • 1000ml of water
5
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
6
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
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Butternut squash soup

 
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