I've been on a mission to cook and bake more from my growing cookbook collection before I purchase any more cookbooks (although Jo Wheatley's A Passion for Baking baking book has arrived this morning but this was purchased using my nectar points so this does not count :-) ) and I decided to make a soup from one of my low fat cook books. Now, the Christmas period is not exactly the right time to be calorie counting, but I fancied a healthier lunch in the hope I could drop a couple of pounds. A recipe that caught my eye was a butternut squash and sherry soup taken from BBC Healthy Eats cook book. I wondered whether the combination of the sherry would enhance one of my favourite soups, and I was right it did. The soup was extremely easy to make, all you do is cut the butternut squash and cook in a frying pan with the vegetable (I used beef) stock and sherry. Once cooked you place the butternut squash in a blender and blend to a soup consistency.
Here is how my sherry and butternut squash turned out:
The recipe is taken from the BBC Healthy Eats cook book but is also available online at the BBC food website soup recipe.
|Ingredients for sherry and butternut squash soup|
|Butternut squash and onions fried for 5 minutes|
|Butternut squash and sherry soup with stock|