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Ingredientes
- 25 gm butter
- 1 x onion peeled and minced
- 2 clv garlic peeled and minced butternut squash (about 1kg before peeling)
- 75 gm rocket
- 1 lt chicken stock warm
Direcciones
- Heat the butter in a saucepan then gently fry the onion and garlic for 34 min.
- Cut the squash in half horizontally at the point where it narrows then peel each half and chop the slender half into chunks.
- Slice the bottom in two then gouge out and throw away the seeds.
- Chop the flesh.
- Add in to the pan and stir well.
- Cook for about 3 min then add in half the rocket and all the warm stock.
- Season then bring slowly to the boil.
- Cover and simmer for about 20 min till the squash is tender.
- Next tip into a liquidiser and blend till smooth.
- Return to the pan add in the remaining rocket leaves and stir.
- Taste for seasoning and leave for 1 minute for the rocket to heat through: it should wilt rather than cook.
- Serve warm.
- This is made even more delicious by the addition of some grated farmhouse chedder sprinkled over just before serving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 47 | 64% |
| Total Fat 5.35g | 7% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 432mg | 18% |
| Potassium 243mg | 7% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.07g | 1% |
| Protein 2.91g | 5% |
