Winter butternut squash soup with tomato salsa
At a glance
| Serves: | 2 |
| Prep time: | 10 minutes |
| Cook time: | 45 minutes |
| Total time: | 55 minutes |
| Meal type: | Lunch, Soup, Starter |
| Allergy list: | Soy, Tree Nuts, Wheat |
| Misc: | Freezable, Pre-preparable, Serve Hot |
| Occasion: | Formal Party |
| Region: | Worldwide |
| Description: | A Winter-warming soup made with butternut squash and onions |
| From blog: | GetMeCooking blog |
| Submitted by: |
Your note
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- ½ medium butternut squash
- 2 medium onions (Chopped)
- 4 tablespoons tomato salsa (Chunky)
- 1 pinch salt
- 5 pinches black pepper
- 2fl oz olive oil (Garlic flavoured is good, but any will do)
Optional
- 1 bunch oregano (For garnish)
- 1 bunch marjoram (For garnish)
- 1 bunch flat leaf parsley (For garnish)
- 1 handful crutons
Directions
Step 1
Cut a butternut squash in half (lengthways).
Remove the seeds (easy with an ice-cream scoop).
Brush with garlic flavoured olive oil.
Roast in an oven at 220C/425F/Gas 7 for 25 minutes.
Step 2
While the butternut squash is being cooked, heat the remaining garlic flavoured olive oil in a pan and cook the chopped onions over a low heat for about 10 minutes, or until softened.
Step 3
Scoop the squash out of its skin and add it to the pan with the onions.
Add 600ml water, plus the salt and pepper.
Bring to the boil, then cover and simmer for 10 minutes.
Step 4
Process the soup in a blender to a smooth purée.
Reheat without boiling.
Taste the soup and check the consistency. If it is to thick, add water. If it is too runny, bring to the boil until it thickens. It should be quite thick but smooth.
Once happy with it, ladle it into bowls while hot.
Top each serving with 2 spoonfuls of salsa. Can also add oregano, marjoram or flat leaf parsley for garnish.
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