BUTTERNUT SQUASH AND RHUBARB SOUP
I found this online today and couldn't resist sharing it. I love rhubarb, and this recipe looks so unique! The serving size and the times are estimates.
Provided by Kree6528
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
- Leave to boil for one minute only and take off heat.
- Leave in saucepan with lid on and allow to cool down completely.
- Fry onion in oil.
- Peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
- Add the chicken stock and cook on high for about 10 minutes.
- Allow to cool before liquidising in a blender.
- Add the pureed rhubarb and 1 tablespoon of chopped coriander.
- Season to taste.
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Rakib Mia
[email protected]I've made this soup several times now and it's always a favorite. It's so creamy and flavorful, and the perfect comfort food for a cold day.
Elliana Mullinax
[email protected]I tried this recipe and it was just okay. I found the flavor to be a bit bland.
Rohomot Hassen
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use up leftover butternut squash and rhubarb from my garden.
Nivea Thompson
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The addition of rhubarb gives it a wonderful tanginess that really brightens up the flavor.
Rasad Ahmed
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the unique flavor.
Carolynn Michelis
[email protected]This soup was a delightful surprise! The combination of butternut squash and rhubarb may seem unusual, but it worked perfectly. The soup was creamy and flavorful, with a hint of tartness from the rhubarb. I also loved the pop of color from the rhubar