RECIPE :: maple squash soup
(4 servings)
This is a smooth and very creamy soup whose sweetness is wonderfully accentuated with the maple syrup. The zesty onions that are sprinkled over the top of the soup gives it a very appetizing look and tastes pretty good too.
Ingredients
1 medium butternut squash,
4tbsp of olive oil,
1tbsp of maple syrup,
1250ml of water,
1 bay leaf,
a large sprig of thyme,
3 medium carrots (roughly chopped),
½ tsp of salt,
¼ tsp of pepper,
1 red onion (finely chopped) and
1tsp of fresh lemon juice.
Method
| 1) |
Peel the squash, take out the seedy centre and roughly chop the remaining flesh. |
| 2) |
In a saucepan, fry the squash flesh in 2tbsp of olive oil and the maple syrup over a medium heat for 5 minutes. |
| 3) |
Put the water, bay leaf, thyme and carrots into the saucepan and bring to the boil. Lower the heat and simmer for 25 minutes. |
| 4) |
Remove the thyme stalk and the bay leaf. Liquidize the soup until it is smooth and creamy. Place over a medium/low heat and simmer for a further 5 minutes. |
| 5) |
Mix the salt and pepper into the soup. |
| 6) |
Eight minutes before serving, fry the onions with the remaining olive oil over a low heat for 8 minutes. Add the lemon juice to the onions. |
| 7) |
Serve immediately by pouring the soup into a bowl and sprinkle the onions over them. |
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