Chalton House Butternut Squash & rosemary soup recipe


850g butternut squash, washed, peeled, de-seeded & diced.
1 large / 225g diced onion
2 to 3 cloves garlic (more if you like!!)
2 large sprigs of rosemary
20g reduced salt vegetable or chicken stock (2 cubes) or homemade stock
2 litres water
1 Lemon


• Bring the water and stock cube to the boil, then add the chilli, garlic, onion and simmer for 8-10 minutes.
• Then add the diced butternut squash & rosemary and cook until very tender.
• Puree and pass the soup. Season with freshly squeezed lemon juice

Possible additions to make a more substantial meal:
Cooked pasta – Celery – Leeks – Cooked Potatoes – Sweet corn – Spring Onion
Carrots – Courgettes – Mushrooms – Peppers – Spinach – Tomatoes - Peas

You could also try adding protein items:
Prawns, Chicken, Quorn, Tofu, Turkey

Or try your own favourite Vegetable or protein item.