Butternut Squash, Chilli and Parmesan Soup

Proper winter warmer this.....

10 - 15

minutes

30 - 40

minutes

6

servings

Ingredients

Method

  1. Melt the butter in a medium sized saucepan and add the sliced onions and cook until translucent, add the thyme and chilli and stir in. Add the diced butternut squash then pour in the chicken stock and bring to the boil, drop the temperature and simmer until the squash is tender.

  2. Pour the chunky soup into a blender/food processor and blitz for 4 or 5 minutes, add the grated Parmesan, adjust the seasoning and serve with warm bread

Email


Comments