Student Butternut Squash Soup
Serves 1 - 2 Hot
Vegetarian Vegetables Soups Gluten Wheat free Eggless
1 tablespoon olive oil
1 Small Onion, diced
200g/7oz Butternut Squash, peeled and diced
Strong Vegetable Stock (Chicken stock can also be used)
Salt and Black Pepper
Freshly grated nutmeg
Heat the oil in a large saucepan add the onion and sauté over a medium heat
until softened, turning from time to time.
Add the squash and continue to sauté, over a medium heat for about 5 minutes,
turning a couple of times.
Add the milk, stock, salt and pepper, stir well and bring almost to the boil.
Reduce the heat, partially cover and simmer for 15 minutes.
Liquidise in the saucepan using a hand blender or allow to cool slightly then transfer to a blender or food processor and process
until smooth then return to the saucepan, add the nutmeg and heat through. Serve hot.
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