Butternut Squash Soup
Who doesn't love a hearty soup on a rainy day? This one is highly nutritious, delicious, easy to make and an excellent way of getting your beta-carotene. Make a big batch & it will keep in the fridge for three days - perfect for when you get home from a hard row.
INGREDIENTS
- 2 tbsp light olive oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 2 carrots, peeled and sliced
- ½ butternut squash, peeled and diced
- 1 medium sweet potato, diced
- 32 oz. vegetable stock
- salt and freshly ground black pepper to season
- 4 tbsp plain Greek yogurt to garnish
- 4 tbsp pumpkin seeds to garnish
Makes 4 servings.
PUT IT ALL TOGETHER
Heat the olive oil in a heavy-based saucepan over a moderate heat. Add the onion and fry for about five minutes until translucent. Add the garlic and continue cooking for another minute.
Add the remaining vegetables to the saucepan, continue cooking for a few minutes, then add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes or until the vegetables are tender.
Liquidize the soup using a stick blender or conventional blender. Season to taste with salt and pepper. Top with a spoonful of plain Greek yogurt and scatter with pumpkin seeds. Serve with fresh bread.
Eat up!
