
Prep time:
Cook time:
Serves: 4
Ingredients
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2 vegetable stock cube dissolved in 850ml hot water
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1 oil
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450g butternut squash
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2 tsp ginger grated
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1 small carrot
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1 small parsnip
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1 small apple
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1 small onion
Method
- Sauté onion, apple, parsnip and carrot in a small amount of oil, for a couple of minutes.
- Add butternut squash and stock.
- Bring to the boil then simmer for around 15-20 minutes or until the squash is soft.
- Blitz to preferred consistency.
Handy Hint
Grate carrot and parsnip and apple for quick cooking
Additional Information
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Make Ahead
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Kids can help
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Low fat
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Soup
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Winter
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Autumn
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Halloween
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Dairy Free
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Nut Free
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Egg Free
Your comments
dontdillydally 27/03/11 09:31
The small amount of ginger really gives this soup a subtle zing and the apple and parsnip give it a nice sweetness
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