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Butternut Squash Soup

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“Quick and easy recipe. It has a lovely blend of butternut and cinnamon and therefore gives it a slightly sweet taste. This soup freezes well and you can add a dash of milk/cream when serving if too thick”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 large onions, sliced
  • 3 medium potatoes, peeled and cubed
  • 1 kg butternut squash, peeled and cubed
  • 2 ml ground black pepper (or according to your own personal taste)
  • 1 liter chicken stock or 1 liter vegetable stock
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 2 tablespoons margarine

Directions

  1. Sauté onions in 2 Tablespoons margarine
  2. Add potatoes and butternut.
  3. Add 1 litre chicken/vegetable stock.
  4. Add 1 tsp Cumin and 1 tsp Cinnamon powder.
  5. Put lid on pot + turn heat down to medium - cook until soft (about 30-40mins).
  6. Liquidise and serve.
  7. Add a little swirl of cream for an extra bit of richness (optional).

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