Beetroot & Butternut Squash Soup with Godminster Soldiers
Serves: 4
PREP: 5 minutes
COOK: 30 minutes
share this recipe
Facebook
Twitter
Pinterest
Email
INGREDIENTS:
2 tsp oil
1 small onion, diced
2 sticks of celery, diced
1 clove garlic, finely diced
½ tsp nutmeg
½ tsp cinnamon
800g pumpkin or butternut squash, peeled and chopped small
800ml vegetable stock
4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped
4 slices of bread
4 slices Godminster cheese
900ml chicken stock
110g parmesan, grated
Salt and freshly ground black pepper
Cream cheese (We love Paysan Breton)
Method:
In a large saucepan heat the oil over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft.
Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft.
