BUT­TER­NUT SQUASH AND CIN­NA­MON SOUP

Friday - - Food -

Prep time 10 mins Cook­ing time 30 mins Serves 4-6 700g but­ter­nut squash, cleaned and sliced into 1cm slices 45ml oil 1 tbsp cin­na­mon pow­der 3 tbsp but­ter 1 onion, finely chopped 2 gar­lic cloves, chopped 2 tsp fresh gin­ger, grated 500ml chicken stock Pre­heat oven to 200ºC. Place but­ter­nut slices on a bak­ing tray and driz­zle olive oil and cin­na­mon pow­der over. Cover with tin foil and bake for 15-20 min­utes or un­til soft. Heat but­ter in a pot and add onion, gar­lic and gin­ger. Sauté lightly for 2 min­utes. Add stock and two-thirds of the cooked but­ter­nut. Re­move from the heat and blitz mix­ture in a food pro­ces­sor into a smooth purée. Sea­son with salt and black pep­per. Serve with re­main­ing cooked but­ter­nut.

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