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

600ml vegetable stock

100ml orange juice

Salt and black pepper

Add the onions and garlic to a saucepan containing heated oil and 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. Add salt and pepper and serve.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Vegetables

Recipe Type
Soups, Easy Recipes, Entertaining, Family Dinners, Healthy, Vegetarian

Special Info
Nut free, Egg free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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