![]() ![]() Reheat either from frozen or defrost in the fridge overnight. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Roasted butternut squash soup skin#Make the soup, then leave to cool at room temperature. Put the butternut squash, onion and garlic in a roasting tin, add the honey and rosemary, then roast for 25 minutes. 1 medium butternut squash skin cut away, deseeded and cubed (or frozen-pre-prepared) 2 small red onions diced 2 stalks celery chopped 3 cloves garlic peeled. Stir through 4 tbsp of sour cream, then ladle into mugs or bowls and swirl over the remaining sour cream to serve. Use a stick blender to carefully whizz the soup until smooth. Tip the cooked squash into the pan along with the stock and leave to bubble for a minute or two.Add the onions and cook over a low heat for 10-15 mins until really soft. Turn and continue to roast until softened, about 20-25 minutes more. Spread in a single layer and roast for 15 minutes. In a medium stockpot cook your bacon until crispy, remove bacon from pot. Drizzle with 1 tablespoon olive oil, salt, and pepper toss to coat. Meanwhile, heat the remaining 1 tbsp oil with the butter in a large saucepan. Cut into 1-inch cubes and place them on a rimmed baking sheet.Put the squash in a large roasting tin, toss together with 3 tbsp oil, season, then roast in the preheated oven, turning once during cooking, for 30-40 mins, until golden and soft. Preheat the oven to Gas Mark 6, 200☌, fan 180☌. ![]()
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