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2 tbsp olive oil
400 g squash, sliced
2 cloves garlic, chopped
1 chicken stock cube, dissloved in 1 1/2 cup water
1/2 cup basil leaves
30 g grated parmesan
1/2 cup fresh cream

Squash Soup ( Soups )

Strawberry Batter Pudding

    Heat olive oil in a pan, add squash and garlic and cook over low-medium heat for 20 mintes - stirring often untilk soft, but not brown. Add the stock, bring to a boil and simmer for 3 minutes. Blend squash mixture and basil until smooth. Transfert o a bowl and stir in Parmesan and cream. Season to taste.