Velvet Butternut Squash Soup

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    butternut squash
  • 1
    large onion
  • 2
    pints good quality chicken stock
  • 4
    teaspoons ground cumin
  • 2
    teaspoons nutmeg
  • salt and pepper
  • cream (optional)
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DIRECTIONS

  • Peel, de-seed and chop the squash into half inch chucks.
  • Peel and roughly chop the onion.
  • Peel and roughly chop the carrot.
  • Put all the ingredients (except the cream) in a large saucepan.
  • Bring to the boil, then simmer until the squash and carrots are soft.
  • Liquidise.
  • Add cream to taste.
  • Serve! It really is that easy.
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