Butternut Squash And Rhubarb Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/4 kg butternut squash
• 1 3/4 pints chicken stock
• 1 large onion, chopped
• 1 tablespoon oil
• 1/2 lb rhubarb
• 1 tablespoon caster sugar
• coriander (for garnish)

Recipe

• 1 to make the rhubarb puree, wipe and cut the rhubarb into chunks, place in a saucepan with 1 tablespoon of caster sugar and bring slowly to the boil.
• 2 leave to boil for one minute only and take off heat.
• 3 leave in saucepan with lid on and allow to cool down completely.
• 4 fry onion in oil.
• 5 peel, de-seed and chunk the butternut squash and place in pressure cooker with the onion.
• 6 add the chicken stock and cook on high for about 10 minutes.
• 7 allow to cool before liquidising in a blender.
• 8 add the pureed rhubarb and 1 tablespoon of chopped coriander.
• 9 season to taste.