Butternut squash soup

servings6
60 minutes

Ingredients

Butternut squash soup

  • 1000g of butternut squash
  • 1 large onion
  • 200g of butter
  • 1000ml of water
  • 700ml of milk, or as much as needed, warmed
  • salt
  • 1 pinch of cayenne pepper

To serve

  • chives, finely chopped
  • croutons, gluten free if needed
  • Parmesan, freshly grated

Method

1
Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
  • 1000g of butternut squash
2
Peel the onion, cut in half and slice as thinly as possible
  • 1 large onion
3
In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
  • 150g of butter
4
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
  • 1000ml of water
5
Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted
  • 700ml of milk
6
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
  • 50g of butter
  • salt
  • 1 pinch of cayenne pepper
7
Garnish with the croutons, chives and parmesan
  • Parmesan, freshly grated
  • chives, finely chopped
  • croutons, gluten free if needed