Honey Recipes
Soups
Creamy Squash and Maple Syrup Soup
Ingredients serves 4
- 1 butternut squash, halved and deseeded
- 25g/1oz butter
- 1 onion, peeled and chopped
- 600ml/1pt vegetable stock
- 2 tbsp Rowse Maple Syrup
- 1/4 tsp ground nutmeg
- 150ml/5floz double cream
- snipped chives to garnish
Method
- 1
- Preheat oven to 180C/350F/gas mark 4. Turn squash cut side down and pour in 1cm/ ½ in water. Bake for 1 hour until soft.
- 2
- Heat butter in a medium pan, add onion and sauté for 10 minutes over a low heat until soft.
- 3
- When Squash is cooked, scoop out flesh and place in a food processor or blender with onion. Process until smooth. Add stock, and process again.
- 4
- Transfer to pan and add Rowse Maple Syrup, nutmeg, cream and seasoning to taste. Bring to boil and serve hot.