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Angels On The Park Nursery - Butternut Squash Soup
Angels on the Park • November 11, 2019
Butternut Squash Soup Recipe
Ingredients
1 butternut squash, peeled and deseeded
1 tbsp. olive oil
1 crushed garlic cube
1 tbsp. butter
1 diced onion
850 ml hot vegetable stock
4 TSBP. Crème fraiche
Method
- Cut the squash into large chunks and toss in a large roasting pan with a little of the oil.
- Roast for 30 mins, turning once during the cooking until golden and soft.
- While the squash cooks, melt 1 tbsp of butter with the remaining oil in a large pan and add 2 diced onions with the garlic and cook on a really low heat for about 20 mins until the onions are very soft.
- Tip the squash into the pan and add the stock and crème fraiche and whizz with a stick blender until smooth.
- Serve!
Children who are not permitted crème fraiche will have their soup prepared with a dairy free alternative .
Share this recipe with other parents!
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