Butternut Squash Soup
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!
- 1 hr
- Moderate
- 6
Ingredients
Onion 150 g
Olive Oil 2 g
Garlic 3 g
Butternut Squash 800 g
Turmeric 1 g
Vegetable Stock (with water) 800 ml
Instructions
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.
