- 600 grams Butternut squash, Chopped into 2cm squares
- 100 grams onion, chopped into quarters
- 50 grams carrot, chopped into 1cm slices
- 0.75 litre chicken stock
- 1 level tbsp medium curry powder
- 1 level tbsp olive oil, 1 tbsp of Olive oil
- Place quartered onion, olive oil and 1 tbsp of medium curry powder in mixing bowl and chop 5 sec / speed 6. Scrape down sides of mixing bowl with spatula and then sauté for 3 min/100°C/speed 1.
- Add butternut squash, carrot and stock and then cook 15 min/100°C/speed 1.
- Add salt and pepper to taste and blend 1min/speed 10.
- Serve garnished with pepper.
Butternut Squash Soup
See hints for chicken stock
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