Festival Food Recipes

Squash Soup

By Tolhurst Organic Published: October 28, 2013

  • Yield: 6 Servings

Butternut squash is best for the job, as it has little seeds and very thin skin to peel.



  1. Lightly fry onions in a deep pan.
  2. Add squash cubes and let cook for a minute, to get well covered in oil
  3. Add water or stock and cook for 20-25 minutes until squash is soft and well cooked. Season to taste.
  4. Wizz in a blender, adding more water, if needed and serve hot with bread rolls, or croutons, and grated cheese, if preferred.
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