Friday, 20 November 2015

Butternut Squash Soup


1 onion, finely chopped
1 garlic clove, finely chopped
Olive oil
1 butternut squash, peeled, de-seeded and cubed
1 sweet potato, peeled and cubed
1 tsp turmeric
800ml vegetable stock (I made with 2 vegetable OXO cubes)


  1. Heat the oil slightly in a large pan, adding the onions and garlic to gently saute until soft.
  2. Add the butternut squash, sweet potato and turmeric heating for another few minutes.
  3. Add the vegetable stock and simmer for 25-30 minutes or until the vegetables cubes are tender.
  4. Allow to cool a little to puree in a blender, before re-heating slightly to serve.

Serve with some fresh bread and butter, will warm up any winters day.

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