Paprika Butternut Squash Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 200 | g | Onions , roughly chopped |
| 450 | g | Pumpkin , roughly chopped leaving skin on |
| 40 | ml | KNORR PROFESSIONAL Pureed Herbs Paprika |
| 50 | g | Honey |
| 20 | g | paprika |
| 200 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 80 | g | creme fraiche |
Preparation
Advance Preparation
Wash each butternut thoroughly and remove stalk only. Cut in medium sized chunks leaving the skin on.
Pre heat oven to 180ºC (350ºF) gas 4.
Method
1. Prepare KNORR Vegetable Stock by whisking the bouillon directly into boiling water until dissolved. Keep warm.
2. Place the chopped onions, butternut squash, paprika puree, honey and 500ml of the prepared stock and paprika into a deep oven proof dish. Cover with foil and place in the pre-heated oven for 30-40 minutes or until the carrots are soft.
3. Once the butternut squash is soft, remove foil and place in a large bowl or container. Add the remaining boiling stock and KNORR Meadowland Cream, liquidise until smooth.
4. Serve garnished with 10ml of crème fraiche (10ml) per portion
Handy hint
The vegetable puree can be made in advance without adding the remaining stock in step 3 to help kitchens that have restricted storage space.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
