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Butternut Squash Soup

by karen
Butternut Squash Soup
A warming and hearty soup on a cold autumnal evening
Ingredients

1 butternut squash (peeled & chopped)

1 tsp coconut oil or olive oil

1 clove Garlic (crushed)

1 medium onion (finely chopped)

500ml veg stock

2 tsp ground cumin

  • Heat the oil in a large lidded pan
  • Add garlic, fry for 30 sec.
  • Add onion, fry for 2 mins
  • Add chopped squash, cook for 5 mins
  • Add hot veg stock, enough to easily cover the vegetables.
  • Add the ground cumin and stir
  • Bring to the boil
  • Season and simmer for 20 mins
  • Allow to cool slightly then blend
  • Serve.

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