Butternut Squash Soup with Chilli, Garlic and Coriander

Name: Butternut Squash Soup with Chilli, Garlic and Coriander
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 800g butternut squash, peeled; 1 tbsp vegetable oil; 1 large onion, chopped; 700ml gluten-free vegetable stock (or less if you want a thicker soup); 1/2 tbsp Gourmet Garden Garlic; 1/2 tbsp Gourmet Garden Coriander; 1 tsp Gourmet Garden Chilli; pepper, to taste; plain yoghurt, to serve

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Quick Make

Know your nutrients

Calories

156 -

Fat

5.4g -

Saturates

1g -

Sugars

15.6g -

Salt

1.85g -

Protein

4.7g -

Carbs

24.6g -

Fibre

5.8g -

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Butternut Squash Soup with Chilli, Garlic and Coriander Recipe: Veggie

Ingredients
Method

Ingredients:

800g butternut squash, peeled
1 tbsp vegetable oil
1 large onion, chopped
700ml gluten-free vegetable stock (or less if you want a thicker soup)
1/2 tbsp Gourmet Garden Garlic
1/2 tbsp Gourmet Garden Coriander
1 tsp Gourmet Garden Chilli
pepper, to taste
plain yoghurt, to serve

method:

Cook the onion slowly in the oil until golden.
Cut the squash into small chunks (about 1.5-2cm) and add to them the oil along with the stock. Cook until the squash is tender, about 20 minutes.
Add the Gourmet Garden Garlic, Coriander and Chilli. Cook for another five minutes then purée with a stick blender or in small batches in a food processor.
Return to heat. Serve with a garnish of low fat yoghurt if desired.

Print Recipe www.gardengourmet.com/uk