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10

Apr

2019

Butternut Squash Soup

Top Tips:

  • Choose organic whenever you can.
  • Wash vegetables thoroughly.
  • For added flavour & nutritional goodness leave skins on where possible.
  • Cook double the amount & freeze – a convenient way to have a nutritional lunch when time is against you.

Ingredients:

  • 25gr, butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 butternut squash, peeled, deseeded & chopped)
  • 2 Medium potatoes, cubed
  • 50ml chicken stock
  • Salt & pepper to season

Method:

  • Melt butter on a medium heat.
  • Cook the onion, celery, carrot, potatoes & squash for 5 minutes.
  • Add the stock, bring to the boil & simmer for 40 minutes (or until the vegetables are tender).
  • Season, serve chunky or blitz.
  • ENJOY!!!
Lunch