Wednesday, 5 December 2012

Sherry and butternut squash soup.

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
Soup blended
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3 comments

  1. oooh, I bet this was really sweet, did you like the final taste? looks lovly and creamy and velvety x

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  2. It wasn't that sweet, I added all purpose seasoning and chilli flakes which I think balanced out the overall flavour x

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  3. I am not a big fan of squash... but it sure looks yummy!

    ReplyDelete

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