Butternut Squash and Rhubarb Soup

Recipe by Kree6528
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

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

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.
Advertisement