Butternut Squash and Rhubarb Soup

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Total Time
40mins
Prep 20 mins
Cook 20 mins

I found this online today and couldn't resist sharing it. I love rhubarb, and this recipe looks so unique! The serving size and the times are estimates.

Ingredients Nutrition

  • 1 14 kg butternut squash
  • 1 34 pints chicken stock
  • 1 large onion, chopped
  • 1 tablespoon oil
  • 12 lb rhubarb
  • 1 tablespoon caster sugar
  • coriander (for garnish)

Directions

  1. To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
  2. Leave to boil for one minute only and take off heat.
  3. Leave in saucepan with lid on and allow to cool down completely.
  4. Fry onion in oil.
  5. Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
  6. Add the chicken stock and cook on high for about 10 minutes.
  7. Allow to cool before liquidising in a blender.
  8. Add the pureed rhubarb and 1 tablespoon of chopped coriander.
  9. Season to taste.
Most Helpful

1 5

Sorry, but I didn't care for this at all. I found it very sour, even with a lot of sugar added. It also lacked any depth of flavour. Definitely will not be making this again.