Tuesday 1 June 2010

Butternut squash and parmesan soup


serves 3
1 onion
1 clove garlic
1/4 tsp chilli flakes (optional)
2 tablespoons olive oil
1 butternut squash
1/2 litre stock
1 bay leaf
3 sprigs parsley
35g of parmesan cheese rind
2 fl oz of creme fraiche
salt and pepper
grated parmesan to serve

gently fry the onions garlic and chilli flakes in olive oil for about 10 mins.
Peel the butternut squash and chop in half and take out the seeds, then chop it up . Doesn't matter how big.
Stir pieces into onion.
Continue to cook until squash softens. Add stock herbs and parmesan rind , simmer for 45 mins. Discard the herbs and parmesan rind (only there to flavour). and liquidize the soup, add the creme fraiche and season to taste.

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