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Butternut Squash Soup

Butternut Squash Soup
Monday, February 9, 2009
0 Comments :: Article Rating :: < 30 Minutes, Serves 4, Vegetarian, Vegan, Soup, Main Course, Starter, Healthy Food, Tooth Friendly, Recipes for Kids, Student Recipes

I have resisted the temptation of adding sour cream or double cream to this soup in following my dairy-less 28 days diet. The soup, however, is tasty in addition to being healthy and if you love butternut squash as much as I do, you will love it:-)


  • 1 medium Butternut Squash, peeled and cut into small cubes
  • 1 medium Onion, chopped finely
  • 2 cloves Garlic, chopped finely
  • 2 medium Carrots, cut into cubes
  • 1.2 litres/5 cups Chicken or Vegetable Stock
  • 1/2 tsp Cumin
  • Salt and Pepper
  • 2 tbsp Olive Oil


  • Heat the oil in a apn and fry onion and garlic over medium heat for 5-6 minutes until soft.
  • Add carrots and butternut squash and mix well with onion. Cook for another 5 minutes.
  • Season and add the cumin powder.
  • Add the stock and bring to boil before simmering covered for 18-20 minutes.
  • Serve hot.

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