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Squash Soup

Squash Soup

The perfect winter warmer.

This recipe will make a large pot of soup, which you can either eat your way through or freeze for a later date.

You will need:

1 Butternut Squash (peeled and chopped)

3 Carrots (peeled and chopped)

1 Sweet potato (peeled and copped)

2 Coves of garlic (peeled and chopped)

1L Bullion / Stock

1tsp Paprika (not necessary)

Salt and pepper

1 tbsp Olive Oil


Gently heat the oil and add the garlic and paprika – soften for a couple of minutes.

Add the remaining vegetables and mix (to coat in oil) – cover and cook for a further 5 minutes.

Season vegetables with salt and pepper and add the stock – replace lid and gently simmer for 30-40 minutes (or until veg is tender).

Remove from heat and either eat “chunky” or blitz with a hand blender for a smooth and delicious soup.