The Gentleman’s Gourmet Cookbook The Gentleman’s Gourmet | Page 10

BUTTERNUT SQUASH, TARRAGON
AND LIME SOUP
Serves 4-6
INGREDIENTS
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3 Tbsp Olive Oil
1 Onion diced
500g Butternut Squash peeled and cut into cubes
2 garlic cloves, chopped
600mls Vegetable stock
2 limes
Sea Salt
Black Pepper
1 tsp white wine vinegar
200g spinach
1 tsp tarragon
METHOD
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In a pan add half your oil and cook the onions until soft for around 3 minutes then add in the
squash and garlic then cook for a further 3 minutes.
Add in the stock and bring to the boil and simmer until the squash is cooked and soft.
Add the juice of your limes then blitz in a blender or hand held blender and season with
tarragon, sea salt and black pepper. Place back into the pan once smooth and heat gently.
In a separate pan, add 1 tbsp of organic butter then add in your spinach and cook for about
45 seconds until it is just soft. Season with black pepper and a little lime zest then place that
to the side and drain any excess liquid from them.
Plating up, pour your soup evenly in to your serving bowls and add a spoonful of your spinach
into the middle of each one and drop a few drops of olive oil across the top.
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