Рецепт Roast Butternut Squash And Coriander Soup

Ингредиенты
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Инструкции
- Halve the squash along its length and remove the seeds.
- Place the halves side by side in a small roasting tin and rub 1 tbsp oil over the surface of each half.
- Roast at 200C/400F/Gas Mark 6 for 45 min till tender.
- Remove and cold in the tin.
- Heat 1 tbsp oil in a saucepan and gently fry the onion and garlic for about 10 min then add in the grnd coriander.
- Cook stirring well for about 2 min.
- Meanwhile scoop out the flesh from the squash halves into the saucepan.
- Add in the warm stock stir and bring to the boil.
- Cook for 10 min then tip into a liquidiser with the fresh coriander.
- Blend season to taste and serve piping warm.
- Serves 4