Butternut Squash Soup

Ingredients (10 portions)

Amount	Measure	Name
500	g	Pumpkin / Squash , cooked pulp
600	ml	KNORR Stock Reduction Chicken
1	l	Milk
100	g	Onion
10	g	KNORR PRIMERBA Garlic Paste
30	g	Honey
30	g	FLORA Light 1kg

Preparation

Advance Preparation
Warm the serving bowls. Slice squash in half, bake in oven at 190°C together with the honey for 1 hour until soft.

Method

1. Cut onions into fine dice.

2. Make up the KNORR VEGETABLE STOCK REDUCTION as per manufacturers instructions, using 33g jelly for 1L water. Bring to the boil and keep hot.

3. Melt the FLORA in a saucepan over a medium heat. Add the chopped onions and garlic paste. Reduce heat, cover with a suitable lid and continue to cook for a further 2-3 minutes.

4. Add prepared vegetable stock, milk and pre-cooked squash pulp, bring to the boil and simmer for 5 minutes.

5. Liquidise soup until smooth. Serve as required with appropriate garnish.


Handy Hints:
Serve with crispy smoked pancetta and chopped chives.