Butternut Squash and Rhubarb Soup
"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."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 kg butternut squash
- 828.08 ml chicken stock
- 1 large onion, chopped
- 14.79 ml oil
- 226.79 g rhubarb
- 14.79 ml caster sugar
- coriander (for garnish)
directions
- 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.
- Leave to boil for one minute only and take off heat.
- Leave in saucepan with lid on and allow to cool down completely.
- Fry onion in oil.
- Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
- Add the chicken stock and cook on high for about 10 minutes.
- Allow to cool before liquidising in a blender.
- Add the pureed rhubarb and 1 tablespoon of chopped coriander.
- Season to taste.
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Reviews
-
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.
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!