Butternut squash soup
Prep and cooking time: 45 mins
Ingredients:
- 1 onion, diced
- 1 tsp olive oil
- 1 medium butternut squash, peeled, deseeded and cut into wedges
- 1 small potato, quartered
- 2 garlic cloves, crushed
- 900 ml hot vegetable stock
- Few thyme sprigs to serve
Method:
1. Add 1 tsp olive oil to a large non stick pan and fry the onion for 1-2 mins.
2. Add the Butternut squash and potato and cook for 2 mins.
3. Add the garlic and season, pour in the stock and simmer for 25 minutes.
4. Using a stick blender or food processor, blend the mixture until smooth.
5. Serve hot with the thyme scattered over.
