Butternut Squash Soup with Chilli, Garlic and Coriander
Serves: 4
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellGluten FreeQuick Make
Ingredients:
800g butternut squash, peeled1 tbsp vegetable oil
1 large onion, chopped
700ml gluten-free vegetable stock (or less if you want a thicker soup)
1/2 tbsp Gourmet Garden Garlic
1/2 tbsp Gourmet Garden Coriander
1 tsp Gourmet Garden Chilli
pepper, to taste
plain yoghurt, to serve
method:
- Cook the onion slowly in the oil until golden.
- Cut the squash into small chunks (about 1.5-2cm) and add to them the oil along with the stock. Cook until the squash is tender, about 20 minutes.
- Add the Gourmet Garden Garlic, Coriander and Chilli. Cook for another five minutes then purée with a stick blender or in small batches in a food processor.
- Return to heat. Serve with a garnish of low fat yoghurt if desired.
