1 butternut squash chopped
1 litre of vegetable stock
2 tspn gourmet garden chilli
Fry off the onion in a little water with the lid on for 5 minutes. Add the other ingredients. I use a heavy-based dish on a low heat for 20 mins. This gives the soup depth of flavour as opposed to a thinner pan which cooks it faster but if you are in a hurry this can be made in 10 mins. I added the chili at the end of cooking as my 9 month old prefers it without
Serves 6-8 adults/children.
Butternut Squash is full of antioxidants, fibre and beta carotene. One serve of soup provides half your daily needs of beta carotene and lutein benefiting your skin, mucus membranes and eye health. It is rich in B vitamins to stave off winter depression and stress. The chilli stimulates circulation and increases metabolism and fat burning.
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