Make this silky butternut squash soup for a satisfying veggie lunch. It’s simple to whip up and only needs a handful of ingredients. Finish with toasted seeds and a swirl of Greek yogurt
INGREDIENTS Serves 4
1 tablespoon olive oil
1 onion finely chopped
2 garlic cloves crushed
1 medium butternut squash 1k whole
750 ml vegetable stock
2 tablespoons pumpkin seeds
4 tablespoons Greek yogurt
chopped chives
METHOD
Peel, deseed and chop the squash into 2 cm pieces
Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes until translucent. Stir in the garlic and fry for a minute more until fragrant.
Stir in the squash pieces, and cover with a lid. Cook for 5-8 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.
Remove the soup from the heat, blend with a stick blender until smooth, and season well.
Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.
Ladle the soup into warmed bowls and add a swirl of yogurt to each.
Top with the seeds, chives and a crack more black pepper.
Original Recipe Olive Magazine
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