Butternut Squash, Sweetcorn and vanilla Chowder
Serves 4
Ingredients:
1 white onion
1 tbsp olive oil
1 butternut squash
1 can of sweetcorn
100g of mushrooms
2 garlic cloves
dried chilli flakes
1 pint chicken stock
1 tsp LittlePod vanilla paste
100g light philadelphia (I like the garlic & herb one!)
pepper & salt (to taste)
pumkin seeds to serve
Instructions:
Peel and cube the butternut squash and roast in a pre-heated oven at 350F/175C with half the olive oil and a sprinkling of s&p. It should take about 30min for them to soften, but check after 20min. A knife should go through them easily, like a boiled potato. Chop the onion and lightly fry in a large saucepan with the rest of the olive oil. After they've gone soft and translucent, add the mushrooms (if they're big ones, cut them up a bit) and the drained can of sweetcorn and peeled and roughly cut garlic. Add a small 1/2 tsp of chilli flakes, you can add more later if you're feeling brave!
Once the mushrooms have softened, add the butternut squash to the pan, the chicken stock and a tsp of LittlePod vanilla paste. Leave it on a light simmer for 30min, adding the philadelphia right at the end then blitz it! I love the handheld blitzers, just don't get to enthusiastic - keep the soup in the saucepan! Now put it back on the hob for a few minutes to heat it all up again (while you give your bread a chance to get a bit toasty in the oven) and season to taste.
Ladle into bowls, serving with warm crusty bread and a sprinkling of pumkin seeds to make it look extra special. Now tuck in and forget about the cold weather outside!
No comments:
Post a Comment