Butternut Squash Soup

Serves 4. 129 Kcal/ 0.8g fat.

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • 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:

  • 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.
  • Step 4: