Breville SLV3100 manual Moroccan Butternut Squash Soup

SOUP

BUTTERNUT SQUASH SOUP

Serves 2-4

INGREDIENTS

2 tablespoons oil

1 brown onion, peeled and diced

2 cloves garlic, peeled and crushed

1lb (500g) butternut squash, peeled and diced 4 cups/1 liter chicken stock

METHOD

1.Heat oil in a large saucepan; add onion and garlic, sauté for 5 minutes.

2.Add the squash to the pan and stir to coat with the onion mix, and then add the stock, bring the mixture to the boil.

3.Reduce to a simmer for 20 minutes, cook with the lid on until the squash is cooked.

4.Remove from heat, cool slightly.

5.Place Stick Blender into saucepan and blend until soup is smooth.

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Variations

MOROCCAN BUTTERNUT

SQUASH SOUP

Add the following spices to the onion when sautéing.

Serve with cilantro leaves and yoghurt.

1 teaspoon ground cumin

1 teaspoon garam marsala

1 teaspoons paprika

½ teaspoon ground white pepper

Curried BUTTERNUT SQUASH

Add 1 tablespoon curry powder to the onions when sauteing.

Creamy BUTTERNUT SQUASH

Add ½ cup cream when adding the stock.

Thai style BUTTERNUT SQUASH

Add 2 small fresh red chillies and 1 tablespoon chopped lemon grass to the onion mixture. Add ½ cup/125ml coconut milk before pureeing the mix.

BUTTERNUT SQUASH and red lentil soup

Add ½ cup thoroughly washed red lentils when adding the chicken stock to the saucepan. You may need to add a little more water to thin if mixture becomes too thick.

BSB510XL_IB_A10_FA.indd 22 5/08/10 9:49 AM