Breville the Control Grip BSB400XL Livret D'instructions page 20

SOUP
BUTTERNUT SQUASH SOUP
Serves 2-4
INGREdIENTS
2 tablespoons oil
1 brown onion, peeled and diced
2 cloves garlic, peeled and crushed
1lb (500g) butternut squash, peeled and diced
4 cups/1 liter chicken stock
METHOd
1. Heat oil in a large saucepan; add onion
and garlic, sauté for 5 minutes.
2. Add the squash to the pan and stir to
coat with the onion mix, and then add
the stock, bring the mixture to the boil.
3. Reduce to a simmer for 20 minutes,
cook with the lid on until the squash is
cooked.
4. Remove from heat, cool slightly.
5. Place Stick Blender into saucepan and
blend until soup is smooth.
20
BSB400XL_IB_A11.indd 20
variations
MOROCCAN BUTTERNUT
SQUASH SOUP
Add the following spices to the onion
when sautéing.
Serve with cilantro leaves and yoghurt.
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoons paprika
½ teaspoon ground white pepper
CURRIEd BUTTERNUT SQUASH
Add 1 tablespoon curry powder to the
onions when sauteing.
CREAMy BUTTERNUT SQUASH
Add ½ cup cream when adding the stock.
THAI STyLE BUTTERNUT SQUASH
Add 2 small fresh red chillies and 1
tablespoon chopped lemon grass to the
onion mixture. Add ½ cup/125ml coconut
milk before pureeing the mix.
BUTTERNUT SQUASH ANd REd
LENTIL SOUP
Add ½ cup thoroughly washed red lentils
when adding the chicken stock to the
saucepan. You may need to add a little more
water to thin if mixture becomes too thick.
12/04/11 11:03 AM