Butternut squash soupServes 4–6
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 onion, diced
- 1 small potato, quartered
- 2 garlic cloves
- Salt and freshly ground black pepper
- 850ml vegetable stock, preferably home-made, or made with low-salt stock cubes
- Handful of chives, chopped
Method
- Peel the butternut squash, scoop out the seeds and cut the flesh into thick wedges.
- Heat the oil in a large pan, then add the onion and cook on a low heat for 1–2 minutes.
- Add the butternut and potato and coat in the oil. Cook for 2 minutes on a medium heat. Add the garlic and season. Now add the stock and simmer for 25 minutes.
- Using a hand blender or food-processor, blend thoroughly. To serve, sprinkle with some chopped chives.
Per serving: 168 KCals, 3.3G Fat, 0.4G Saturated fat, 0.27G Sodium.
Extracted from: Healthy Eating for Lower Cholesterol by Daniel Green and Catherine Collins (Kyle Cathie), £12.99) with photography by Lis Parsons.
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