Butternut Squash Soup with Chilli, Garlic and Coriander

Ready in:
 15 to 30 mins

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Quick Make

  • 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

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