WHAT?
1 medium butternut squash
2 carrots
½ onion, 2-3 cloves of garlic, chilli
1-2 tablespoons olive oil
6-7 few fennel seeds
Hint of cumin
Salt, pepper
1litre vegetable stock
Greek yoghurt, tarragon to serve
HOW TO?
1️⃣Cut the squash in half. Remove the seeds and the fibres. In boiling water cook for 30 minutes to soften with two carrots.
2️⃣In a pan in olive oil sauté onion, garlic, chilli and the fennel seeds for two minutes. Add the cumin.
3️⃣Add the squash, carrots and the stock and cook for ten minutes. With a hand blender mash to create a veloute soup.
4️⃣Serve with some Greek yoghurt and tarragon.
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