Butternut squash soup with Parmesan
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- Serves: 6 people
- Prep Time:
- Cooking:
- Total Time:
- Calories: 170 kcal
Stuff that's in it
What you do
Pre heat your oven to 200°c
Peel and cube your squash, squirt with the oil and bake for 30 minutes.
In a large pot, add the garlic, onion, celery and rosemary with a knob of butter and gently sweat for a few minutes until soft.
Add the squash cubes , then fill with stock and bring to the boil and simmer on low for 15 minutes.
Remove from heat and stir parmesan in, blend in a food processor, then add the cream to finish.
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Author
SarahMcDonald
sarah@fitfastcook.com
Finally I have been able to put all my creations that I have made over the last 5 years onto a website!!! I’ll be adding more each day and then brand new ones so it will be an endless supply of homemade healthful culinary delights that you can sample at your leisure!
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