Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart
The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in
Serves 8
For the gorgonzola cream
Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season.
Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth.
In a bowl, mash the gorgonzola with the cream and milk.
Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf.
Related articles:
Related suggestion:
Utah Republicans to select nominee for Mitt Romney's open US Senate seatFormer coal CEO Don Blankenship is trying to win a U.S. Senate seat, this time as a DemocratRussian deputy defense minister detained on bribery chargesMore than 50 aerospace information companies registered in Xiong'an New Area: officialFrance and Urías hit 2Captain Tom's scandalJets trade down a spot and then take Penn State offensive tackle Olu Fashanu at No. 11 in NFL draftPackers take Arizona offensive tackle Jordan Morgan with 25th overall pick in NFL draftMagic hand Cavaliers worst playoff loss in franchise history, win 121Roger Goodell envisions more overseas games, more streaming and more cities hosting the NFL draft
1.9072s , 6507.7890625 kb
Copyright © 2024 Powered by Core blimey: Bramley & butternut squash soup with gorgonzola cream ,World Wave news portal