Sherried squash soup

200 kcal or less 30-60 minutes 4 servings alcohol booze butternut squash croûton croutons dinner party make ahead sherry squash starter vegetable stock winter

N/A

Source

Ingredients

1 large onion , halved

4 tbsp dry (fino) sherry

1kg butternut squash peeled, deseeded and chopped

600ml hot vegetable stock (we like Marigold)

seed bread croûtons and flat leaf parsley

2 tbsp olive oil

Method

Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.

Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.