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Squash Preparation

  • Squash, peeled and cut into 2 inch squares 400 g
  • Salt and Pepper
  • Olive Oil 60 ml
  • White Sugar 45 g

Soup Preparation

  1. Squash Preparation

    10 minutes
    • Pre-heat the oven to 350°F.
    • Place the squash cubes in a bowl, season with salt and pepper.
    • Drizzle in the oil and add the sugar. Mix very well.
    • Transfer the seasoned squash to a baking tray and place in a pre-heated oven.
    • Roast the squash until tender.
  2. Soup Preparation

    • Place the prepared Knorr Cream Soup Base in a pot and add the roasted squash.
    • Heat the pot over medium flame and simmer the mixture for 5 minutes.
    • Transfer the mixture to a blender and process until very smooth.
    • Return the squash puree into a pot and stir in the milk and season with the Knorr Concentrated Chicken Liquid Seasoning.
    • Finish with black pepper.