Butternut Squash Soup
Serves 4. 129 Kcal/ 0.8g fat.
Difficulty Level: easy
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Ingredients
- 1kg fresh butternut squash
- 3 celery sticks, sliced
- 2 medium onions, chopped
- 1 garlic clove, crushed
- 2 teaspons chopped fresh lemon thyme
- 1 litre vegetable stock
- 2 bay leaves
- salt and freshly ground black pepper
Instructions
1. cut the squash in half length ways with a large knife. Remove seeds and peal away the thick skin (using a smaller knife) then chop the flesh into small pieces.
2. Add into a saucepan with the celery, onions, garlic and dry fry over a low heat for 2-3 minutes. Add thyme, stock and bay leaves and gently simmer until vegetables are are soft.
3. remove bay leaves, liquidise or blend until smooth. return to pan adjust consistency with a little extra stock. if needed season with salt and pepper.
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