Butternut Squash Soup
By: Ellie Vorhand
Ingredients
| 2 tbsp olive oil |
| 1 packet (250g) diced onion |
| 2 packets (1kg) butternut squash cubes |
| 1 packet (500g) carrot slices |
| 1 packet (500g) sweet potato cubes |
| 1 1/2 litres boiling water (approximately 1 kettle) |
| 2 tsp salt |
| 1 tsp white pepper |
| 1/2 tbsp garlic powder |
| 1 1/2 tbsp chicken stock powder |
Method
Saute onion in oil till translucent, ensure not to burn, add in the rest of vegetables and cover with water. Season water with the salt and simmer on low for 35-40 minutes till carrots are soft (as they take the longest to cook).
Add in the rest of the seasonings, blend and enjoy!