Butternut Squash And Rhubarb Soup

1. 1

   To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.

2. 2

   Leave to boil for one minute only and take off heat.

3. 3

   Leave in saucepan with lid on and allow to cool down completely.

4. 4

   Fry onion in oil.

5. 5

   Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.

6. 6

   Add the chicken stock and cook on high for about 10 minutes.

7. 7

   Allow to cool before liquidising in a blender.

8. 8

   Add the pureed rhubarb and 1 tablespoon of chopped coriander.

9. 9

   Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.