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.

Ingredients

• 1 medium Butternut squash peeled, deseeded and cubed
• 2 large onions
• salt & pepper to taste
• 1.5 litres water or vegetable boullion
• 3 spoons oil olive or sunflower

Instructions

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.