Breville BSB400XL 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.

20

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 masala

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.

BSB400XL_IB_A11.indd 20 12/04/11 11:03 AM