RECIPE OF THE WEEK: Roasted Butternut Squash Soup

RECIPE OF THE WEEK: Roasted Butternut Squash Soup

Full of flavour and ideal for fortified diets, this recipe from Lakeland Dairies is easy to whip up for a tasty winter warmer.

Serves 12

• 800g butternut squash
• 100g Lakeland Dairies Butter
• 300g diced white onion
• 50ml honey
• 1500ml vegetable stock
• 500ml Millac Gold Double
• 100g croutons
• 20g chopped chives
• Cornish sea salt
• Freshly milled pepper
• 150g toasted pumpkin seeds

1. Peel, dice and roast the butternut squash
2. Melt the Lakeland Dairies Butter in a thick bottom pan and cook the onions without colour
3. Add the roasted butternut squash and the honey to the onions and season well
4. Pour in the stock and simmer for 30 minutes
5. Add Millac Gold Double, bring back to the boil and check the seasoning
6. Remove the soup from the heat and liquidise until smooth
7. Finish by adding a spoon of whipped Millac Gold Double, croutons, chives and toasted pumpkin seeds

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