Butternut Squash Soup Recipe
Ingredients
| Butternut squash | 1 Medium | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 , diced | |
| Potato | 1 Small, quartered | |
| Garlic | 2 Clove (5gm) | |
| Ground black pepper | 1 To taste | |
| 850 ml vegetable stock, homemade or made with low-salt stock cubes | ||
| Chives | 1 Cup (16 tbs), chopped | |
| Salt | To Taste | |
Directions
Peel the butternut squash, scoop out the seeds and cut the flesh into thick wedges.
Heat the oil in a large pan, then add the onion and cook on a low heat for 1 -2 minutes.
Add the butternut and potato and coat in the oil.
Cook for 2 minutes on a medium heat.
Add the garlic and season.
Now add the stock and simmer for 25 minutes.
Using a hand blender or food-processor, blend thoroughly.
To serve, sprinkle with some chopped chives.
Heat the oil in a large pan, then add the onion and cook on a low heat for 1 -2 minutes.
Add the butternut and potato and coat in the oil.
Cook for 2 minutes on a medium heat.
Add the garlic and season.
Now add the stock and simmer for 25 minutes.
Using a hand blender or food-processor, blend thoroughly.
To serve, sprinkle with some chopped chives.
Chef
