Butternut Squash Soup (LC)
Ingredients
1 tsp olive oil
1 small onion, diced
1 medium carrot, diced
Black pepper
70g (½ cup) (2½ oz) butternut squash (butternut pumpkin), cubed
2 small new potatoes (approx. 30g (1 oz)), cubed
½ stock cube, low sodium
200ml (¾ cup) (7 fl oz) water
1 tsp ground turmeric
Instructions:
In a pot add a little olive oil, onion and carrot.
Allow to saute for a few minutes.
Season with pepper.
In a pot add a little olive oil, onion and carrot.
Allow to saute for a few minutes.
Season with pepper.
Then add in the butternut squash (butternut pumpkin), potatoes, stock cube and water.
Bring to the boil then allow to simmer for 30 minutes.
Using a hand blender, blitz into a soup.
Add some turmeric and other seasoning if needed (chilli and paprika powder are good).
Add a little flour if it needs to be thicker or add a little more water if not thick enough.
Top Tip
Can serve with a side portion of protein of your choice.
