Soups & stews
Squash and beer mustard soup
This soup pairs sweet squash with tangy mustard for a quick, straightforward vegetarian meal. If you can't find beer mustard (wholegrain mustard blended with ale and chilli), use any other wholegrain kind and add a pinch of chilli as well. Eat with a chunk of crusty bread for dunking.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 onion, chopped (or use a leek)
- 750g squash, diced
- 1 litre veg stock
- 125ml milk
- 125ml cream
- 2 tbsp beer mustard
- 2 tbsp parsley, chopped
- salt and pepper
Method
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Step 1
Heat the oil in a large saucepan. Add the onion and fry for 8 minutes on a gentle heat, stirring now and then.
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Step 2
Add the squash and stock. Bring to the boil and simmer for 20-25 minutes, until the squash is tender. Blitz in a food processor or blender.
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Step 3
Return to the pan. Add the milk and cream and reheat gently. Stir in the mustard to taste and season. Serve with the chopped parsley to garnish.