Butternut squash soup with almond cream - Croft Port
Learn the recipe for this delicious Butternut squash soup with almond cream and discover our pairing suggestion with Croft white Port wine.
Ingredients
- For the soup:
- 25g butter
- ½ butternut squash, peeled, seeds removed, flesh chopped
- ½ onion, chopped
- 30ml white wine
- 300ml hot vegetable stock
- salt and freshly ground black pepper
- For the almond cream:
- 60g whole almonds
- 100ml double cream
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