Serve the soup in warmed bowls with some good bread, also served warm. Toss the veggies and flip the garlic head over. Roast Veggies Roast at 375✯ for 30 minutes. Add a head of garlic to the baking sheet and drizzle with olive oil. Taste and adjust seasoning to your liking. Transfer to a blender and blitz until smooth. Add chicken stock and simmer for about 10 - 15 minutes or until the squash is soft. Drizzle with olive oil and season with cinnamon, nutmeg, salt, and pepper. Once hot, add the celery, butternut squash, cauliflower, garlic, onion powder, thyme, rosemary, salt and pepper and fry on a medium heat for 3 - 4 minutes. Then return it to the pan, add the chives and re-heat gently without letting it boil – no more than a simmer. How to Make Butternut Squash Soup Season Veggies Place butternut squash, apple, and onion onto a baking sheet. When the time’s up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand). You can watch how to chop onions in the Cookery School Video on this page.Īfter that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes. Then finish slicing them lengthways and slice them across into approx. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them. If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers.
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