Spiced Carrot and Butternut Squash Soup


Serves 2


1 small butternut squash

4 carrots, peeled and sliced

1 onion, chopped

2 medium sized potatoes, peels and quartered

1 clove of garlic, chopped

1 chilli, chopped

1 tsp of vegetable stock or bouillon 

1 tsp dried sage

2 cups of water



Steam the onion and garlic in a little water in a pan with the lid on for about 5 minutes.

Cut the squash in half and remove the squash guts keeping the seeds.

Peel the squash and cut in to cubes.

Add the squash, carrots and potatoes and add water until level with the contents of the pan.

Add stock, chilli, sage and salt to taste and bring to the boil.

Once boiling, turn heat down, put the lid on the pan and simmer for 30 minutes.

Remove from heat and leave to cool for a little while before blending.

In the mean time

Wash and dry the squash seeds.

Place on baking tray and put under the grill until toasted, around 5 minutes.

Blend soup.

Serve with toasted seeds.


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