Honeynut  Squash   Soup

Ingredients:

Honeynut squash

Nutmeg

Chicken broth

Double cream

Olive oil

Sage leaves

Butter

Clove garlic

Shallot

Apples

1

          Peel and core the squash and apples. Cut them into small chunks. Dice the shallot and garlic, and melt some butter in a thick bottomed casserole pot.

2

          Soften the shallot in the butter before adding the squash, apple and garlic. Then grate over the nutmeg and leave the flavors to combine for another few minutes over low heat.

3

          Pour over the stock/broth and bring to a simmer. Leave for 15 minutes or until the squash is tender. Meanwhile, make the garnish

4

           Cut the crusts off your bread and cut into small cubes. Heat some butter and oil in a pan and fry the bread on all sides until crunchy, seasoning with salt and pepper.

5

           Adding a bit more butter to the pan, now make your crispy sage leaves. Simply fry them for a couple of minutes watching so that they don't burn.

6

           Blend in a food processor or with an immersion blender and return to a low heat.

7

           Ladle the honeynut squash soup into warm bowls and top with the crispy sage leaves and crunchy croutons. Drizzle over some cream and serve.

Haddock And Sweet Corn Soup

Cheesy Beer Soup With Cheddar

Cold Tomato soup (Gazpacho)

More recipes

Rosannaetc.com