Butternut Squash Soup with Chilli, Garlic and Coriander
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 800g butternut squash, peeled
- 1 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
- 1
Cook the onion slowly in the oil until golden.
- 2
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.
- 3
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.
- 4
Return to heat. Serve with a garnish of low fat yoghurt if desired.
PER SERVING: 4.3g FAT (Excluding extras)
Butternut Squash Soup with Chilli, Garlic and Coriander was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 800g butternut squash, peeled
- 1 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
- 1
Cook the onion slowly in the oil until golden.
- 2
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.
- 3
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.
- 4
Return to heat. Serve with a garnish of low fat yoghurt if desired.
PER SERVING: 4.3g FAT (Excluding extras)
Butternut Squash Soup with Chilli, Garlic and Coriander was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
