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Butternut Squash Soup    Veg  HT  SP  40mins


 

Serves 4-6     Hot    Vegetarian   Vegetables  Soups   Gluten Wheat free Eggless

 

Ingredients

2 tablespoons olive oil 
1 large Onion, diced 

675g/1-1/2 lb Butternut Squash, peeled and diced

300ml/10fl.oz. Milk

600ml/20fl.oz. Strong Vegetable Stock (Chicken stock can also be used)

Salt and Black Pepper

Freshly grated nutmeg

 

 

Instructions

 

1. Heat the oil in a large saucepan add the onion and sauté over a medium heat until softened, turning from time to time.

 

2. Add the squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.

 

3.  Add the milk, stock, salt and pepper, stir well and bring almost to the boil. Reduce the heat, partially cover and simmer for 20 minutes.

 

4. Allow to cool slightly then transfer to a blender or food processor and process until smooth.

 

5. Return to the saucepan, add the nutmeg and heat through. Serve hot.

 

 

 

 

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