Butternut Squash And Rocket Soup Recipe

1. 1

   Heat the butter in a saucepan then gently fry the onion and garlic for 34 min.

2. 2

   Cut the squash in half horizontally at the point where it narrows then peel each half and chop the slender half into chunks.

3. 3

   Slice the bottom in two then gouge out and throw away the seeds.

4. 4

   Chop the flesh.

5. 5

   Add in to the pan and stir well.

6. 6

   Cook for about 3 min then add in half the rocket and all the warm stock.

7. 7

   Season then bring slowly to the boil.

8. 8

   Cover and simmer for about 20 min till the squash is tender.

9. 9

   Next tip into a liquidiser and blend till smooth.

10. 10

    Return to the pan add in the remaining rocket leaves and stir.

11. 11

    Taste for seasoning and leave for 1 minute for the rocket to heat through: it should wilt rather than cook.

12. 12

    Serve warm.

13. 13

    This is made even more delicious by the addition of some grated farmhouse chedder sprinkled over just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.