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
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium butternut squash (about 1kg whole), peeled, deseeded and chopped into 2cm pieces
- 750 ml vegetable stock (gluten-free as required)
- 2 tbsp pumpkin or washed and dried squash seeds
- 4 tbsp Greek yogurt or crème fraîche
- chives, chopped
Description
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.
