Sherried squash soup

Name: Sherried squash soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 large onion, halved; 4 Tbsps dry (fino) sherry; 1 kg butternut squash peeled, deseeded and chopped; 600 milliliters hot vegetable stock (we like Marigold); 1 leave seed bread croûtons and flat parsley; 2 Tbsps olive oil

Sherried squash soup takes roughly 50 minutes from beginning to end. This soup has 209 calories, 3g of protein, and 7g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for Autumn. This recipe from BBC Good Food requires onion, seed bread croûtons and flat leaf parsley, olive oil, and vegetable stock. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Sherried Mushroom Soup, Sherried Butternut Soup with Bacon, and Sherried Wild Rice Soup are very similar to this recipe.

Instructions

Fry the onion in the oil for 5 mins until softened.

Ingredients you will need

Onion

Cooking Oil

Add the sherry and squash and sizzle for 1-2 mins.

Ingredients you will need

Sherry

Squash

Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.

Ingredients you will need

Squash

Stock

Equipment you will use

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 crotons (see above right) and a parsley sprig.

Ingredients you will need

Parsley