Thursday, May 12, 2011

Soothing Butternut Squash and Mascarpone Soup

Utterly delicious. Rich, smooth and velvety

Serves about 8


2 butternut squash
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped
knob of butter
1200ml stock (chicken or veg)
1 x 250g tub of mascarpone

Pancetta and parsley for garnishing


1. Prepare the butternut squash. First peel (easier to use a serrated peeler) and chop off ends. Cut in half and scoop out all the seeds and discard.
Chop into chunks.

2. Heat butter in a large saucepan and add the onion.. cook until soft but not coloured.

3. Add garlic and butternut squash. Stir and cook for a few mins

4. add the stock, bring to the boil. Season. Simmer for 45-50 mins, or until the squash is very soft. (When cooking on the aga I just put the whole thing into the bottom right and leave there for an hour or so).

5. Liquidize.

6. If too thick add water.. check seasoning.. add mascarpone

7. chop pancetta and fry in a pan over a high heat until crisp.

serve with pancetta and parsley

ps. If you are watching your calories miss out the mascarpone

(Jane Lovett recipe)

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