Butternut Squash Soup

Butternut squash, turmeric and brazil nut soup

Prep: 10 minutes

Cook: 40 minutes

Serves: 4

Ingredients: · 1 medium onion, finely chopped · 2 tbsp olive oil · Garlic (1x clove) · Finely chopped 1 butternut squash (medium sized - peeled, seeded and cubed) · 1 tsp ground turmeric (optional) · 800ml vegetable stock · Lightly toasted Brazil nuts (crushed)


1. Saute the onion in the oil in a nonstick frying pan for about 8 minutes over a medium heat, stirring occasionally, until transparent.

2. Add the garlic and stir for a minute or two.

3. Add the butternut squash cubes to the frying pan with the turmeric and saute for a further 5 minutes.

4. Add the stock and simmer for 25-30 minutes or until the squash is tender.

5. Allow to cool a little then puree with a blender.

6. Reheat and sprinkle the soup with the crushed Brazil nuts before serving.