Serves 4 to 6
1 Butternut squash
150 sour cream
1tsp smoked paprika
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Smoked sea salt and black pepper to taste.
750ml of chicken stock (1 and a half stock cubes in boiling water).
1 pack of Sainsburys Oak-smoked chicken breast mini fillets.
Pre heat the oven gas 6/200c/390f
Break the cauliflower into bitesized florets and place on a baking tray. Drizzel with a little olive oil or butter and sprinkle with smoked sea salt. roast in the oven for 20 to 25 minutes.
Peel and chop the squash into 1 inch chunks and place in a large microwave safe bowl. Heat on full power for 10 minutes or until the squash has softened.
Transfer the squash to a large sauce pan and add the butter and sour cream. Simmer on a medium heat, stiring gently, for around 20 minutes or until the squash is soft enough to be pureed easily with a potato masher. Remove from the heat to do this and ensure the pan is on a non slip, heatproof surface.
Return to the hob and make up the stock with boiling water then add to the squash along with the smoked paprika, ginger and nutmeg. Simmer for a further 10 minutes, stiring gently.
Finally add the roasted cauliflower and chopped chicken breast. Allow the chicken to be heated through before serving with fresh buttered bread rolls, click on the main menu above for the bread recipe.
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