I often make a batch at the beginning of the week to see me through the next few days. It is perfect for taking into uni for lunch or to just heat up at home.
This soup cost just 31p per portion!
Health benefits of butternut squash:
Vitamin A: for healthy looking skin
Vitamin B, E and Omega 3s: healthy hair and scalp
Health benefits of onion:
Boost circulation, fight disease and detoxify
Ingredients
1 medium butternut squash (peeled and chopped) - 69p
1 small onion - 5p
500ml vegetable stock - 15p
1/2 tsp chilli flakes - 3p
1 tbsp vegetable oil (rapeseed)- 2p
Method:
- Heat oil in a large saucepan
- Add chopped onion stirring occasionally until softened (2-3 mins)
- Add squash and allow to soften (7ish mins)
- Add stock and bring to the boil. Turn down heat and allow to simmer for about 20 minutes or until the squash is soft.
- Add chilli flakes, stir and take off the heat.
- Allow to stand for a couple of minutes, then blend until smooth.
***Don't throw away the seeds! Roast them with a sprinkle of salt (150oC for 15 minutes shaking every 5) and sprinkle on top of the soup for an added crunch!***
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