- 1 small butternut squash, peeled and cut into chunks
- 1.5 litre vegetable bouillon
- 25g unsalted butter
- 1 onion, coarsely chopped
- 6 sage leaves, chopped
- 50g whole blanched almonds
- 100ml single cream
- To serve:
- 50g amaretti biscuits, coarsely crushed
- 3tb freshly grated vegetarian parmesan
- warm crusty bread
Butternut Squash and Almond Soup with Amaretti & Parmesan Crumble
Butternut Squash and Almond Soup with Amaretti & Parmesan Crumble
A soup of classic Italian flavours; carrot makes a nice variation to the squash.
Ingredients
Method
Heat the butter in a pan, add onion and sage then cook for 10 minutes, or until onion has softened.
Add the squash, almonds and stock, bring to the boil, then reduce the heat and simmer for 25 minutes, or until the squash has softened.
Transfer to a blender and blitz until smooth. Return to the pan and return to the boil, add the cream, season to taste.
Transfer the soup to 4 serving bowls.
Sprinkle the surface of each soup with a generous scattering of both the amaretti and parmesan, serving immediately with crusty bread on the side.
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