This quick and easy butternut squash soup is an ideal lunch that is full of goodness and get's your little ones' tummy's warmed up in no time. We used a kallo vegetable stock cube to ensure this is a vegan friendly dish!
Onion 150 g
Olive Oil 2 g
Garlic 3 g
Butternut Squash 800 g
Turmeric 1 g
Vegetable Stock (with water) 800 ml
Finely chop the onion and saute in a frying pan (medium heat) with oil for 8 minutes.
Chop the garlic and add to the onions to cook for 2 minutes.
Peel, de-seed and slice the butternut squash and add to the frying pan with the turmeric and saute for another 5 minutes.
Next, add the vegetable stock and allow to simmer until the butternut squash gets tender (20-25 minutes).
Allow to cool for 10 minutes and then puree in a blender.
Re-heat to serve.
Submit a review