Butternut squash soup

A fantastic soup for your sight, blood, skin, immune system, bones, DNA and cleansing activity

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Butternut squash soup recipe

Serves:

8

Preparation:

15 Mins

Cooking:

40 Mins

High FODMAP:

Yes

Allergens:

Celery, Celery, Gluten, Sulphur dioxide

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What are the health benefits of Butternut squash soup?

A fantastic soup for your sight, blood, skin, immune system, bones, DNA and cleansing activity

Ingredients

Method

Ingredients

2kg butternut squash

180g/2 carrots chopped

200g celery (2 sticks)

4 cloves garlic chopped

50ml olive oil for frying

25ml extra virgin olive oil for dressing the soup

300g red onions chopped

16 fresh sage leaves

2 litres of veg stock made up from 2 stock cubes

More about these ingredients

Method

1) Add the oil to a pan and fry the sage leaves for 30 seconds until crisp and remove from the pan.

2) Now add the chopped onion, celery, carrot, garlic and rosemary leaves along with salt and pepper.

3) Allow to soften for 10 mins or so and then add the squash and stock to the pan and simmer for 30 minutes.

4) When the squash is soft use a hand blender to whiz the soup to a smooth puree and season to taste.

5) Serve in bowls with the sage leaves sprinkled on to and a swirl of extra virgin olive oil.