Butternut Squash Soup

Butternut Squash Soup

Instructions

Soften the onions in the oil then add the butternut squash and apple and fry for a few minutes. Remove from the heat and stir in the flour, curry powder, and nutmeg. Slowly add the vegetable stock, milk and orange. Return to the heat and simmer slowly for 20 minutes or until the vegetables are soft. Use a hand blender to liquidise the soup until smooth. Season with herbs, salt and pepper to taste. Serve with a swirl of natural yoghurt and chopped parsley.

This is my favourite winter soup! Rich in antioxidants to fight the ageing process.

 

Ingredients
  • 2 onions chopped
  • 1 tbsp olive oil
  • 1 butternut squash, about 600g, peeled, sliced and diced
  • 1 apple chopped
  • 3 tbsp flour
  • 1-2 tsp curry powder
  • pinch nutmeg
  • 750ml of stock or 3 chicken or vegetable stock cubes
  • 400ml milk
  • rind and juice of 1 orange
  • fresh or dried herbs
  • salt and pepper to taste
  • natural yoghurt and chopped parsley for decoration
Butternut Squash Soup