Butternut squash with orange and almond soup

Name: Butternut squash with orange and almond soup
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4-6
Ingredients: 1 x butternut squash,cut through the centre then peeled with sharp knife and seeds removed; 1 x small sweet potato ,peeled and diced; 1 x onion diced; 4 x garlic cloves; 75grams unsalted butter; Zest of 1 orange; 1tsp mixed spice; pinch saffron (optional); Salt and pepper to taste; 300ml light vegetable broth; 200grams crème fraiche; 6 x sage leaves; Toasted flaked almonds to garnish

20 mins
6 mins
medium
4-6

Recipe by

Farmison & Co

Ingredients

1 x butternut squash,cut through the centre then peeled with sharp knife and seeds removed
1 x small sweet potato ,peeled and diced
1 x onion diced
4 x garlic cloves
75grams unsalted butter
Zest of 1 orange
1tsp mixed spice
pinch saffron (optional)
Salt and pepper to taste
300ml light vegetable broth
200grams crème fraiche
6 x sage leaves
Toasted flaked almonds to garnish

Method

A wonderful cold winters evening meal for the whole family.

Soften butter - onion ,garlic and spices in a heavy bottomed pan

Add diced squash ,potato and zest then continue to soften with tight fitting lid on low heat for 5/6 minutes
Add stock and cook till tender
Add creme fraiche and sage ,bring back to boil
Blend till smooth
Serve piping hot with toasted almonds and a little extra creme fraiche

Source: My collection - Jeff Baker - J Bakers Bistro Moderne