Ingredients

The following ingredients have 4 Servings
  • 1 tbsp rapeseed oil
  • 25 g butter (or to make vegan use another 1 tbsp rapeseed oil)
  • 1 onion (diced)
  • 1 garlic clove (crushed)
  • 1 leek (sliced)
  • 500 g butternut squash (about ½ a squash)
  • 800 mls vegetable or chicken stock
  • 240 g bag baby leaf spinach
  • freshly ground pepper
  • Garnish
  • onion salad crispies

Instruction

  • Heat the oil and butter in a large pan over a medium heat.
  • Add the onion, leek and garlic and soften for 5 minutes, stirring occasionally.
  • Add the butternut squash and fry for another 5 minutes (or until onions and leeks softened), stirring again.
  • Add the stock and pepper and bring to the boil.
  • Lower the heat and simmer for 15 minutes under a lid.
  • Add the spinach leaves, replace the lid and allow to wilt (about 5 minutes).
  • Blend the soup and serve garnished with onion salad crispies.