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Inspired Hillier Recipes

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BUTTERNUT SQUASH & SWEET POTATO SOUP Method: Heat the oil in a pan. Add the onions and garlic and cook gently for 10 minutes until soft and translucent. Stir regularly and avoid colouring the onions.

Ingredie Serves nts 6: •

1 large peeled onion, & chop ped 2 garlic peeled cloves, & choppe • 50 d 0g p squash eeled buttern ut • 50 0g • 50 peeled sweet potato ml olive oil • 1 tablesp oon gro • 1 und cu teasp min ginger oon of groun d • 1 ½ litr chicken es vegetable or stock • Sa lt an black pd freshly grou epper nd • To asted p u mpkin garnish seeds to •

Add the butternut squash and sweet potato and continue to cook gently for 15 minutes so that the squash and potato are soft. Tip in the spices and continue to cook for 5 minutes to draw out the flavours. Add the hot stock and bring to a simmer. Season and cook for 30 minutes. When done, blend until smooth. Serve topped with the pumpkin seeds and drizzled with a little extra olive oil, if desired.

Pumpk in the squ or parsnips ca a the sw sh, carrots ca n replace eet po n repla ta heat ca c n be ad to – and a litt e le ded wit h some chilli...