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Butternut Squash Soup

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This lovely smooth soup is bursting with autumn goodies and flavour.


  • ½ sweet potato (approx 100g), peeled and chopped
  • ½ red onion, finely diced
  • 1 garlic clove, crushed
  • 350ml vegetable stock
  • 250g butternut squash, peeled and cut into chunks
  • 100g peeled and chopped Bramley apple
  • Pinch powdered ginger
  • Freshly ground black pepper


  1. Cook the sweet potato, onion and garlic in a splash of stock in a non-stick pan over a low heat until softening.
  2. Add the squash, apple, ginger and the rest of the stock, and season.
  3. Bring to the boil, then cover and simmer for 20-30 mins, until the apple and all the vegetables are soft.
  4. Whizz with a stick blender until smooth and serve seasoned with black pepper.
  5. Smart tip: Experiment with different seasonal veg, such as pumpkin, parsnip and carrot.

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