Chef: Dominic Chapman
Produce: butternut squash, onion
Dairy: butter, milk
Spices: cayenne pepper, salt
Cooking Method: Stove top
Level: Easy
Total Time: 1 hour
Serves: 6
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Total Time: 1 hour
Serves: 6
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Ingredients:
1 kg (2.2 lbs) of butternut squash
1 large onion
200 g (13 tablespoons) of butter
1 l (4.2 cups) water
700 ml (3 cups) of milk, or as much as needed, warmed
salt
1 pinch of cayenne pepper
Procedure:
1. Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
2. Peel the onion, cut in half and slice as thinly as possible
3. In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
4. Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
5. Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted
6. To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
Restaurant: The Beehive, Waltham Road, White Waltham, SL6 3SH, UK
Recipe Type: Authentic
Submitted By:
Recipe Author: Chef Dominic Chapman
Original Photograph By: Chef Dominic Chapman
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.greatbritishchefs.com/recipes/butternut-squash-soup-recipe
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