Butternut Squash Soup

Name: Butternut Squash Soup
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

Guest Contributor

August 11, 2010

Serves 4. 129 Kcal/ 0.8g fat.

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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

STEP 1:

squash

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.

STEP 2:

celery

garlic

onion

thyme

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.

STEP 3:

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.