Once piping hot, add toppings or garnishes and serve. Reheat either from frozen or defrost in the fridge overnight. Recipe yields about 4 bowls or 6 cups of soup. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Make the soup, then leave to cool at room temperature. Stir through 4 tbsp of sour cream, then ladle into mugs or bowls and swirl over the remaining sour cream to serve. Use a stick blender to carefully whizz the soup until smooth. Ingredients 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 stalks celery, chopped 3-pound butternut squash, peeled, seeded, and cut into 2. Tip the cooked squash into the pan along with the stock and leave to bubble for a minute or two.Add the onions and cook over a low heat for 10-15 mins until really soft. Meanwhile, heat the remaining 1 tbsp oil with the butter in a large saucepan.Put the squash in a large roasting tin, toss together with 3 tbsp oil, season, then roast in the preheated oven, turning once during cooking, for 30-40 mins, until golden and soft. Preheat the oven to Gas Mark 6, 200☌, fan 180☌. Ingredients 1 whole butternut squash - 3 pounds (seeds removed) 1 tablespoon olive oil (for roasting squash) 1 tablespoon unsalted butter 1 tablespoon olive.
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