Why make this?
This is the easiest lunch, it tastes so delicious and can be in the soup maker in 5 minutes. I like to freeze a few extra portions for a busy day.
Who can eat this?
Vegetarians: Sure thing, this is the perfect vegetarian lunch.
Vegans: Yes, no substitutions needed.
Celiacs/coeliacs/gluten intolerant: Of course, it’s naturally gluten-free.
Kid-friendly: Yes, if your kid likes a gently spiced flavour as mine does, choose the smooth setting on the soup maker or use a soup wand until lump-free. I add a splash of milk too.
Tip!
If you’re watching your calories, simply leave out the olive oil. I fry the onions for extra flavour when I have time, when I don’t, I skip it and pop them straight in.
Butternut Squash Soup
Ingredients
- 1 medium white onion, chopped
- 1 whole butternut squash
- 1 teaspoon mild curry powder
- 1 cup of water
- 1 tablespoon of olive oil (optional)
- Salt and freshly ground black pepper to taste
Directions
- Step 1 Peel the squash and chop into chunks, discarding the seeds.
- Step 2 Now simply place all of the ingredients into the soup maker or pot.
- Step 3 If using a soup maker, set to smooth.
- Step 4 Wait about 20 minutes and voila, hot soup for all the family.
- Step 5 There’s usually a ‘keep warm’ setting so feel free to make it before lunch and let those spices infuse.
- Step 6 If using a pot, simply blend with a soup wand when the 20 minutes cooking time is up.