Serves 4
Warm yourself up this season with this soothing and winter-ready roasted butternut squash soup!
Using our IQF roasted squash, IQF garlic puree and cooked onions you can shorten production time, reduce costs and lower required resources, making it the perfect recipe for food service and manufacturing of ready meals.
Our IQF vegetables and cooked onions are prepared ahead of time, ready to be used in recipes. We aim to have ingredients that suit your storage requirements and work with you to help lower costs where we can.
Ingredients for Roasted Butternut Squash Soup
- 1kg IQF Roasted Squash (or 1.2kg butternut squash, peeled, diced and roasted)
- 200g Cooked Onions with Sugar
- 30g IQF Garlic Puree
- 1 Tsp Dried Thyme
- 2 Tbsp Olive Oil
- 500ml Veg Stock (veg stock/bouillon & water)
- 250ml Milk (or dairy-free alternative)
- Pinch of Salt and Black Pepper
- 1 Tsp Dried Sage (plus a pinch for garnish)
- Pinch Chilli Flakes
- 3 Garlic Croutons
- 1 Tsp Double Cream or Dairy-free Alternative (optional)
Let’s give it a go!
- Heat a saucepan on a medium heat, add the olive oil, the cooked onions, roasted squash and dried thyme
- Add a pinch of salt and pepper and cook for 5 minutes to warm through
- Add the garlic puree and cook for another 3-4 minutes
- Add the veg stock and dried sage
- Bring the soup to the boil, reduce the heat to a simmer, place a lid on top and cook for 20-30 minutes until the vegetables are completely falling apart
- Add the milk and bring the soup to a simmer, then turn off the heat and blend until smooth
- Adjust the texture with a splash of milk if needed
- Taste and adjust the seasoning as required
- Spoon into bowls and top with a pinch of chilli flakes, dried sage, garlic croutons and a drizzle of double cream if you desire!
Talk to the team today on 01386 761 555 or info@brusco.co.uk to discuss what simple swaps you can make to help lower production time, resource and costs.