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Butternut Squash Soup

Heart.Foods's picture
Ingredients
  Butternut squash 1 Medium
  Olive oil 1 Tablespoon
  Onion 1 , diced
  Potato 1 Small, quartered
  Garlic 2 Clove (10 gm)
  Vegetable stock 850 Milliliter (Homemade / Made With Low-Salt Stock Cubes)
  Chives 1 Cup (16 tbs), chopped (Handful)
  Salt To Taste
  Freshly ground black pepper 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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Appetizer
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
3

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