Butternut Squash and Rhubarb Soup
- Reviews 1
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 1⁄4 kg butternut squash
- 1 3⁄4 pints chicken stock
- 1 large onion, chopped
- 1 tablespoon oil
- 1⁄2 lb rhubarb
- 1 tablespoon 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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