Soup recipes

Trow

Hi all

I have been doing a trawl through the indexed collections and I can't see a thread dedicated to soup. Maybe I have missed it?

Anyway, I have a very limited number of soup recipes (well, not so much recipes, more bung them in-s) that I use on a regular basis (lentil/sweet potato/tattie and leek mainly) and I'd like to expand my repertoire.

So if anyone has any fab soup recipes (preferably vegetarian!) please share!

jackieglasgow

I'm sure there is one, I'll help you look.

Found it! Called, funnily enough SOUP RECIPES

jackieglasgow

bumping

Trow

Thanks! I thought there had to be but couldn't find it- even when using my browser to search the indexed collections!

jackieglasgow

I find the best way to search is to use advanced search and put in one word - eg soup, and chose "search titles" then I simply read through the results to find the one I want. HTH

Pink.

Hi trow,

I've added your thread to the main one on soup recipes so that you'll be able to find it more easily next time.

Pink

1jim

Hi, I bought a couple of onion squash and a celebration squash yesterday, would like to make soup from one of these--probably the onion one. Do I just treat it like butternut squash (ie, peel and cube) or do I need to roast it first and can you use the skin? sorry silly questions
thanks
Jim

Hellyboo

Hmm not heard of onion squash but with the usual butternut etc I know you should at least half it and take out the seeds before roasting as the seeds can be a bit bitter - I would roast before anyway because imo it tastes nicer! Not sure about the skin though, sorry

1jim

thankyou, will try roasting now and then make into soup
thanks

Penelope_Penguin

1jim wrote: »

Hi, I bought a couple of onion squash and a celebration squash yesterday, would like to make soup from one of these--probably the onion one. Do I just treat it like butternut squash (ie, peel and cube) or do I need to roast it first and can you use the skin? sorry silly questions
thanks
Jim

Chop in half, take out the seeds (wash and toast separately, for use in salad or granola ). chop the flesh into chunks, in a roasting tin, season and drizzle with olive oil. Roast in a low oven until soft. I then allow to cool and remove ths skin; others leave the skin on

In a separate pan, soften an onion and some garlic. Add stock and milk, and the squash chopped small. Simmer for about 30mins, then blitz. Season and add cream to taste.

I'll add this to the squash/pumpkin soup recipe thread later, to keep ideas together.