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Spiced Butternut Squash Soup
Community Posted Recipe
Posted on 08/01/2014 by
Hearty, Filling, Tasty and Only 1pp Per Portion
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6 teaspoons Unilever I Can't Believe It's Not Butter Light
3 cube(s) Oxo Vegetable Cubes, Made upto 600ml
1 1/2 teaspoons (level) Curry Powder, This should be added at the end gradually and done
8 portion(s) Butternut Squash, You just need one large butternut squash
1 medium Onion, White Onion not Red
1. Chop the onion and add to a saucepan or casserole pot. 2. Remove the skin and pulp from the butternut squash and chop into cubes. Add this to the pan with the onions. 3. Add the 6 teaspoons of cant believe its not butter light (or alternative light spread) 4. Cook on a high heat until the onions and butternut squash have softened and caramelised slightly. 5. Add the vegetable stock and simmer on a low heat for 25 minutes or until the butternut squash has softened. 6. Allow to cool slightly and then using either a blender or hand blender, blend until its reached a smooth consistency. 7. Return the now blended soup to the hob and gradually add in the curry powder at half a teaspoon at a time to taste. 8. Enjoy! Little suggestion: if your a fan of katsu curry then this would make a great sauce to go over some breaded chicken breasts and served with jasmin rice and a salad!
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