Butternut Squash Soup
Try creating our delicious yet simple recipe for Butternut Squash Soup | Quick and Easy | Knorr
- 1 Knorr Vegetable Stock Cube
- 1 medium butternut squash peeled deseeded and cut into wedges
- 1 onion diced
- 1 small potato peeled and quartered
- 2 garlic cloves crushed
- 1 L water
- 1 tbsp olive oil
- freshly ground black pepper
- pinch of dried chilli flakes
- 50 ml double cream to swirl
Heat the olive oil in a large pan and place over a low heat. Add the onion and cook for 1–2 minutes. Add the butternut squash and potato and cook for 5 minutes over a medium heat. Add the garlic and chilli flakes and season with pepper to taste. Pour in the water and add the Knorr Vegetable Stock Cube. Simmer for 25 minutes.
Using a hand-blender or food processor, blend until smooth, adding more water if it’s a little thick.
Serve sprinkled with parsley and a swirl of cream.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||185.26 kcal|
|Protein (g)||3.02 g|
|Sugar (g)||5.84 g|
|Fat (g)||8.17 g|
|Fibre (g)||4.72 g|
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