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Spicy pumpkin and butternut squash soup

  

Ingredientsbutternut-squash-soup

  • 2 Large Pieces of Pumpkin
  • 1/2 Butternut Squash
  • 1 tabs Oil
  • ½ tabs Butter
  • 1 small onion - finely chopped
  • 1 small clove garlic - crushed
  • 1 small red chilli – finely chopped
  • 425 ml approx. Stock, vegetable or chicken
  • 2 tabs crème fraiche

Method

  1. Heat the oven to 180 c/ Gas 6. Deseed the squash and pumpkin and leave in large pieces. Rub the flesh with some oil and place onto a baking tray. Roast for approximately 30 mins or until softened and golden brown.
  2. While the squash and pumpkin cooks, melt the butter with the remaining oil in a large saucepan. Add the onions, garlic and chilli. Cover and gently cook/sweat on a low heat for 15-20 mins until everything is completely soft.
  3. Once the squash and pumpkin are cooked, take them out of the oven and leave to cool.
  4. Once cooled, scoop the flesh from the roasted squash and pumpkin into the pan. Add the stock and crème fraiche.
  5. Using a stick blender with care blend/ whizz until silky smooth.
  6. Season and serve with finely chopped parsley sprinkled on top with a small spoon of crème fraiche.
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