Core blimey: Bramley & butternut squash soup with gorgonzola cream
Time:2024-05-21 06:20:20 Source:worldViews(143)
Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart
The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in
Serves 8
- 25g (1oz) butter
- 1 onion, peeled and diced
- 1kg (2lb 4oz) butternut squash, diced
- 600g (1lb 5oz) Bramley apples, peeled, cored and diced
- 750ml (1¼pt) chicken stock
- Salt and freshly ground black pepper
For the gorgonzola cream
- 100g (3½oz) gorgonzola
- 100ml (3½fl oz) double cream
- A little milk
- Black pepper
- 8 sage leaves
Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season.
Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth.
In a bowl, mash the gorgonzola with the cream and milk.
Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf.
Previous:A warrant for Netanyahu’s arrest was requested. But no decision was made about whether to issue it
Next:Children are evacuated from school 'during an exam' after threat made via email
You may also like
- Supreme Court rejects an appeal from a Canadian man once held at Guantanamo
- Zelensky counts on more Western defence aid for Ukraine in next two months
- EDITORIAL: Sustained wage hike trend also vital for smaller companies
- Japan unexpectedly slips into a recession
- US overdose deaths dropped in 2023, the first time since 2018
- NZ aid worker Andrew Bagshaw's parents want death in Ukraine recognised as war crime
- Pair charged with hijacking car in Auckland
- Chocolate: Cocoa price hits record high as El Niño hurts crops
- Analysis: Larson enters conversation with Verstappen as best drivers in the world