Butternut Soup
Serves: 3-4
Time: 30-40 minutes
Ingredients
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1-2 tsp oil
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1 onion, peeled and finely sliced
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2 celery sticks, finely sliced
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1 tsp dried sage
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2 medium carrots, cut into 1cm cubes
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1 butternut squash (approx 750g), peeled, deseeded and cut into 1cm cubes
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600ml vegetable stock
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Ground black pepper
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Pumpkin seeds
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Nutritional yeast (optional)
Method
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Heat the oil in a large saucepan.
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Add the onion and celery and fry gently for about 10 minutes or until the onion is transparent and the celery has softened.
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Add the carrot and butternut, then cover with the stock (this should just cover the vegetables, add a little more if needed).
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Bring to the boil, then put a lid on the pan and simmer for about 15 minutes or until the vegetables are nice and soft.
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Season with some black pepper and sprinkle each portion with some pumpkin seeds and nutritional yeast, if using.