SHERRIED SQUASH SOUP

Sherried squash soup image

A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children

Provided by Sara Buenfeld

Time 50m

Number Of Ingredients 6

Ingredients

1 large onion , halved
4 tbsp dry (fino) sherry
1kg butternut squash peeled, deseeded and chopped
600ml hot vegetable stock (we like Marigold)
seed bread croûtons and flat leaf parsley
2 tbsp olive oil

Steps:

Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

Nutrition Facts : Calories 183 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium