Butternut Squash Soup
Nutritional value per serving
Make a batch and freeze.
Use gluten-free if required*
0.5 butternut squash
3 medium carrot
0.5 red onion
550 ml water
1 vegetable stock cube* use organic
1 pinch salt
1 pinch black pepper
1. Peel and remove the seeds from the butternut squash.
2. Peel the carrots and red onion and then chop all the vegetables into small chunks.
3. In a large saucepan heat the oil and add all the vegetables and seasoning. Gently sweat the vegetables over a medium heat with the lid on for 15 minutes, stirring occasionally. Meanwhile, boil the water and prepare the stock by dissolving the cube into it.
4. Add the stock to the pan, bring to the boil and simmer for 10 to 15minutes. Remove from the heat and, blend the soup until smooth.