BUTTERNUT SQUASH SOUP

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