Name: Sherried squash soup
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 1 large onion halved; 4 tbsp dry (fino) sherry; 1kg butternut squash peeled, deseeded and chopped; 600ml hot vegetable stock (we like Marigold); seed bread croûtons and flat leaf parsley; 2 tbsp olive oil

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Sherried squash soup

Sherried squash soup

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.6 out of 5.13 ratingsRate

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A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children

Easily doubled

Easily halved

Freezable (2 of 5-a-day, vitamin c)

Healthy

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crunchy parsley croutons

A star rating of 2.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large onion

halved
4 tbsp dry (fino) sherry
1kg butternut squash

peeled, deseeded and chopped
600ml hot vegetable stock

(we like Marigold)
seed bread croûtons

and flat leaf parsley
2 tbsp olive oil

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Nutrition: per serving

kcal183
fat6g
saturates1g
carbs26g
sugars15g
fibre5g
protein4g
salt0.22g

low

Method

step 1

Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
step 2

Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

Recipe from Good Food magazine, December 2007

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A star rating of 4.6 out of 5.13 ratings

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