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Butternut Squash & Leek Soup

by Sarah Russell

Butternut Squash & Leek Soup

Prep time 15 mins | serves 4 | 76 calories per serving

Ingredients

  • 2 Tsp/10ml Oil, Olive, Average
  • 1 Med Onion/180g Onions, Raw, Average
  • 90 g Leeks, Raw, Unprepared, Average
  • 1 Clove/3g Garlic, Raw
  • 1 Tsp/5g Seeds, Coriander, Ground, Schwartz
  • 1 Tsp/5g Seeds, Cumin, Ground, Schwartz
  • 225 g Squash, Butternut, Raw, Unprepared, Average
  • 1 Cube/7g Stock Cubes, Vegetable
  • 600 ml Water, Mineral Or Tap

Method

  1. Heat oil in a saucepan and sauté leeks, garlic and onion. Add the ground spices and cook for about 1 minute.
  2. Stir in squash and add the stock and black pepper to taste. Cover and simmer for 25 mis until the vegetables are cooked and tender.
  3. Remove pan from heat and puree with the blender.

Simple, a delicious mildly spiced healthy and tasty soup!

Comments

Lots of flavour going on here; creamy, mildly spicy a little bit of sweetness. Very good.

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