Recipe - Warming Fall Squash Soup

Speedy Butternut Squash Soup                                      

 0 pp per serving

  Makes 4 servings

2 Butternut squashes, roasted until lightly blistered then peeled

1 vegetable stock cube (optional)

Boiled water

Ginger, garlic, chilli, coriander

Salt & pepper to taste

Add the ingredients to a blender. How much boiling water you add will depend on how thick/thin you like your soup. The spices and seasoning can be added to suit your tastes.

Whizz up in a blender (be careful – it will be hot!) and decant into a pot or individual bowls. Sprinkle with some coriander to serve. You can also scatter a few butternut squash peel crisps on top to add a little crunch!

Butternut Squash Peel Crisps                              0 pp

Butternut squash peel

Rosemary (fresh or dried)

Sea salt

Spray some cooking spray on an oven tray and spread your butternut squash peel evenly across it. Spray lightly with the cooking spray then sprinkle the rosemary and sea salt over the peel.

Roast in the oven for 10 minutes at 180 degrees celsius. Keep an eye on them – if the peel does not have much flesh on it will crisp very quickly and burn! You have been warned!