Butternut Squash SoupSubmitted by: ITSYBITSYMAMA
1 small butternut squash, peeled, de-seeded and chopped
1 onion, chopped
1 vegetable stock cube, dissolved in 600 mL (1 pint) hot water
1/2 tsp ground cumin
1/2 tbsp ground coriander
salt and freshly ground pepper
1 tbsp fresh parsley
2. Bring to the boil, cover, then reduce the heat and simmer for about 20 minutes until the squash is tender.
3. Transfer the soup to a liquidiser or food processor and blend until smooth.
4. Return to the saucepan and reheat gently. Season to taste, then serve.
Number of Servings: 2
Recipe submitted by SparkPeople user LITTLEMISSD.