Hearty Butternut Squash and Red Onion Soup
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This recipe for butternut squash and red onion soup was submitted to us by Kelly Stewart and is on test for you to try. Why not give it a go and let us know what you think! |
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Ingredients
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1 decent sized butternut squash
1 red onion (chopped into thin rings)
2 cloves of garlic (crushed)
half a tin if butter beans (optional)
half a tin of light coconut milk
a cup of frozen supersweet sweetcorn
2 tblsp of olive oil
knob of butter
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Method
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Peel, halve and chop the butternut squash into small cubes.
Fry the cubes and the onion rings in a little olive oil until soft, add the butter and the crushed garlic until the garlic is soft.
Now remove the onion rings and put to one side.
Place the cooked butternut squash and garlic along with the butter beans and half of the sweetcorn in a liqidiser (or you could use a hand blender if you prefer)and blitz until smooth.
Now put the liquid into a pan and bring up to a simmering heat and now you can add the cooked onion, the remaining sweetcorn and stir in the coconut milk with the red onion and sweetcorn. |
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Time From Cupboard-To-Table
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20 minutes |
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Notes & Variations on
Hearty Butternut Squash and Red Onion Soup
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Be careful not to burn the garlic as the bitterness will really taint this dish! Also, you could substitute the butter beans for more sweetcorn if you didn't like them as they are just for a thicker texture really. Hope you enjoy making and eating this. |
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