Monday, 01 September 2014

Butternut Squash Soup

shallow focus photography of squash soup
Some of our guests asked if we would share our recipe for Butternut Squash Soup & of course we oblidged. Perfect now that days are getting a little chillier. Enjoy..
4 portions
1 Butternut Squash(peeled, seeded & chopped)
1 small onion, 2 small carrots, 2 small potatoes(peeled & roughly chopped)
1/2 ltr of chicken or vegtable stock
3 tblsp grated parmesan cheese
1 1/2 tblsp sage, roughly chopped
100mls cream
1 tblsp Oil
1 tblsp Unsalted butter
Salt & Pepper
Chives to garnish
Sweat off the squash, onion, carrots & potatoe till soft in the oil & butter
Add the stock & bring to boil
Add the cream slowly, sage, cheese and then liquidise once it has cooled a little
Season to taste 
Sprinkle with chopped chives & dash of cream (optional)
With compliments & glad you enjoyed it..
Chef Will Fitzgerald

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