Squash and beer mustard soup recipe
Squash soup with the unusual addition of beer mustard and plenty of fresh parsley. Add more when serving if you're a big fan. If you prefer, use a leek instead of an onion.
Ingredients
- 2 tbsp oil, for frying
- 1 onion, chopped
- 750 g squash, diced
- 1 l vegetable stock
- 125 ml milk
- 125 ml cream
- 2 tbsp beer mustard
- 2 tbsp chopped parsley
- 2 tbsp oil, for frying
- 1 onion, chopped
- 26.5 oz squash, diced
- 1.8 pints vegetable stock
- 4.4 fl oz milk
- 4.4 fl oz cream
- 2 tbsp beer mustard
- 2 tbsp chopped parsley
- 2 tbsp oil, for frying
- 1 onion, chopped
- 26.5 oz squash, diced
- 4.2 cups vegetable stock
- 0.5 cup milk
- 0.5 cup cream
- 2 tbsp beer mustard
- 2 tbsp chopped parsley
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Heat the oil in a large saucepan. Add the onion and fry for 8 mins on a gentle heat, stirring now and then.
- Add the squash and stock. Bring to the boil and simmer for 20-25 mins, until the squash is tender.
- Blitz in a food processor or blender.
- Return to the pan. Add the milk and cream and reheat gently.
- Stir in the mustard to taste and season with salt and pepper.
- Serve with the chopped parsley to garnish.
Recipe devised by Kirsty Hale for Riverford.
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