CookEat Recipe
Mushroom and Butternut Squash Soup
Mushrooms and butternut squash are softened in olive oil, then simmered with onion, cider and rosemary. Cooked black-eyed peas are warmed in the broth before serving.
Method
Steps
Step 1
Use 120 g cooked, drained black-eyed peas, or canned peas rinsed and drained; this is the drained weight. Peel and deseed the squash and cut it into 1 cm cubes. Slice the mushrooms and chop the onion and rosemary.
Step 2
Heat the olive oil in a 2 litre saucepan over medium heat. Cook the onion for 5 minutes, then the mushrooms and squash for 5 minutes, stirring.
Step 3
Add the cider, rosemary and 900 ml water once. Bring to a boil, then partially cover and simmer gently for 15–20 minutes, until the squash is easily pierced.
Step 4
Add the drained black-eyed peas and simmer for 5 minutes. Divide the solids and broth between four bowls and serve hot.
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