EMBED - GLO, USA,UK, GER, FR example page - Fittleworth - Page 7

100g butter
1 onion
2 garlic cloves
1tsp cumin powder
1 butternut squash
800ml vegetable stock
100g double cream
Salt / Pepper
Chopped chives
Serves: 4
Time to prep: 20min
Time to cook: 30min
This butternut squash soup
is a light, but nutritious
meal or can be enjoyed as
a starter. Butternut squash
is easily digested for most
people and provides starchy
carbohydrates that can
reduce the chance of a
stoma-pouch overflowing.
The vegetable stock adds
flavour, but also liquid to
help with hydration. While
the soup contains onion and
garlic, this should be small
enough to not affect people,
but you can always add 1/2
tsp of asafoetida or “hing”
powder instead.
1. Peel and dice the onion, peel and crush the garlic, peel and remove the
seeds of the butternut squash then chop into small cubes.
2. Heat the butter in a large saucepan and sweat the onion and garlic for
3-4 minutes, or until translucent.
3. Add the cumin and cook for an extra minute.
4. Add the butternut squash and cook for a further 5 minutes. Cover
with the vegetable stock, bring to the boil and then turn down to a
simmer for 20 minutes, or until the butternut squash is tender.
5. Blend the soup in a food processor until smooth and pass through a
fine sieve.
6. Taste to check the seasoning then add the cream for a nice texture.


Powered by

Full screen Click to read
Paperturn flip book
Download as PDF
Shopping cart
Full screen
Exit full screen