First up in my series of soups that take less than 30 mins to make is Squash Soup. I used a butternut squash but pretty much any squash will work with this. You can add extra flavour by crisping up some sage leaves to go on the top, adding croutons or chilli flakes. Enjoy!
INGREDIENTS
1 tbsp olive oil
1 onion chopped
3 cloves garlic,
1kg squash, peeled and cubed
900ml vegetable stock
Salt and pepper to taste
Double cream
To serve: crispy sage leaves (fry the sage leaves in oil for 1 min on each side), chilli flakes, pumpkin seeds.
METHOD
- Heat oil and stir in the onion
- Stir in the squash, stock, salt and pepper and bring to the boil. Reduce the heat and simmer for 10minutes or until the squash is tender. Puree the soup.
- To serve add a swirl of cream on the top and add the sage leaves or chilli. ENJOY!
