Squash and Carrot Soup Recipe at MyDish

Squash and Carrot Soup

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Method

  • Heat the oil gently in a pan. Add the onions, Potatoes and carrots. Cover and sauté for 10 minutes. Stirring occasionally to prevent browning
  • Chop the flesh of the squash and add to the pan. Add the stock and bring to the boil then simmer for 15minutes.
  • Remove from the heat and liquidise until smooth. Serve topped with the brown rice.

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    Ingredients

    • 1 Butternut squash
    • 1 Medium Onion
    • 1 Medium Potato
    • ½ Litre Vegetable Stock
    • 2 Medium Carrots
    • 1tbsp Vegetable Oil
    • 4oz Brown Rice

    By Views 3881  Added Mon Feb 9 2009

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