Butternut squash soup
Prep:
10 mins
Cook:
10 mins
A warming soup perfect for a cold afternoon
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
700g cubed butternut squash
1 tsp ginger
600ml vegetable stock
100ml orange juice
Salt and black pepper, to season
Heat the oil in a sauepan and add the onions and garlic. Fry until softened.
Toss in the butternut squash and the ginger. Cook for five minutes, stirring occasionally.
Add the stock and orange juice and simmer on low heat for about 30 minutes until the squash has softened.
Leave the soup to cool and then purée with a hand blender until the soup has a smooth texture.
Season with salt and pepper.
Serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Soups, Easy, Entertaining, Family Dinners, Healthy, Vegetarian
Special Info
Nut free, Egg free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
