Guest guest Posted December 20, 2009 Report Share Posted December 20, 2009 Hi, I got this recipe a week ago and made it for supper on Friday. It is sooooo delicious that I had to share right away. The recipe was on a UK TV show. Nigella Lawson is not a qualified chef. She is a hostess and shares her din ner party recipes and tips. In the original recipe she did not give a weight for the squash so I have given the weight that I used. The alcohol in the recipe can also be left out and the soup will still be delicious. I would suggest that the blue cheese dressing is optional. I made only half the amount given here in the recipe and found that it was plenty. Remember that when adding the dressing you are adding cold to hot so don't use too much. Butternut Squash and Sweet Potato Soup from Nigella Lawson on TV 1 onion roughly chopped 1 butternut squash (1kg) unpeeled, deseeded amd roughly chopped 500 gram sweet potatos unpeeled and cut into rings about 2.5 cms thick 60ml/2 floz olive oil 1 tspoon ground cinnamon ½ tspoon ground nutmeg 1.5 ltrs/2 pt 13 floz good vegetable stock 125ml/4 floz marsala wine/sweet sherry/madeira (optional) seasoning to taste Dressing 125gm blue cheese 250ml/9 floz buttermilk (note that half this amount is probaly enough) Preheat oven 200C/400F/Gas 6 Place all veg onto a baking tray and drizzle with oil. Sprinkle over the cinnamon and nutmeg and roast for approx 1 hour until tender. Leave to cool slightly. Liquidise the veg in batches with portions of the stock. Transfer the puree to a saucepan. Use the final portion of stock to lift the remaining puree from the liquidiser. Add the wine if using it and season to taste. If the soup is a little thick for you add a little more water or use buttermilk or cream to slacken slightly. Serve piping hot with a little blue cheese dressing in each bowl. The soup is delicious without this addition if you prefer. Enjoy this folks. Luv, Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 I'm thinking I didn't say thanks for this recipe I have already (yesterday I think) added it to our Soups folder in the Files. Keep good recipes coming!!!! And I love soup - and I love butternut squash, because it is so very versatile isn't it! Best, Pat , C259s wrote: > > Hi, > > I got this recipe a week ago and made it for supper on Friday. It is sooooo > delicious that I had to share right away. The recipe was on a UK TV show. > Nigella Lawson is not a qualified chef. She is a hostess and shares her din > ner party recipes and tips. > > In the original recipe she did not give a weight for the squash so I have > given the weight that I used. The alcohol in the recipe can also be left out > and the soup will still be delicious. I would suggest that the blue > cheese dressing is optional. I made only half the amount given here in the > recipe and found that it was plenty. Remember that when adding the dressing you > are adding cold to hot so don't use too much. > > Butternut Squash and Sweet Potato Soup from Nigella Lawson on TV > > 1 onion roughly chopped > 1 butternut squash (1kg) unpeeled, deseeded amd roughly chopped > 500 gram sweet potatos unpeeled and cut into rings about 2.5 cms thick > 60ml/2 floz olive oil > 1 tspoon ground cinnamon > ½ tspoon ground nutmeg > 1.5 ltrs/2 pt 13 floz good vegetable stock > 125ml/4 floz marsala wine/sweet sherry/madeira (optional) > seasoning to taste > > Dressing > > 125gm blue cheese > 250ml/9 floz buttermilk > (note that half this amount is probaly enough) > > Preheat oven 200C/400F/Gas 6 > > Place all veg onto a baking tray and drizzle with oil. Sprinkle over the > cinnamon and nutmeg and roast for approx 1 hour until tender. Leave to cool > slightly. > > Liquidise the veg in batches with portions of the stock. Transfer the puree > to a saucepan. Use the final portion of stock to lift the remaining puree > from the liquidiser. > > Add the wine if using it and season to taste. If the soup is a little > thick for you add a little more water or use buttermilk or cream to slacken > slightly. > > Serve piping hot with a little blue cheese dressing in each bowl. The soup > is delicious without this addition if you prefer. > > Enjoy this folks. > Luv, > Chris > > > > Quote Link to comment Share on other sites More sharing options...
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