Butternut Squash, Chilli and Parmesan Soup
Proper winter warmer this.....
10 - 15minutes
30 - 40minutes
- 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
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