Spinach and butternut soup

Name: Spinach and butternut soup
Prep time: 30 min
Cook time: 30 min
Ingredients: 100g/3½oz butternut squash, peeled and cut into cubes; 3 tsp olive oil; 1 garlic clove, roughly chopped; 100g/3½oz potato, peeled and cut into cubes; 200ml/7fl oz pint vegetable stock; 150g/5½oz spinach leaves; 1 tbsp Greek yoghurt, to serve

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 1

Cost: $10.98 /serving

Author : Nick Nairn

quick soup egg free

Ingredients

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100 grams/3½oz butternut squash, peeled and cut into cubes3 tsp olive oil1 garlic clove, roughly chopped100 grams/3½oz potato, peeled and cut into cubes200 milliliters/7fl oz pint vegetable stock150 grams/5½oz spinach leaves1 tbsp Greek yoghurt, to serve

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Instructions

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Step 1

Preheat oven to 200C/180C Fan/Gas

Step 2

Drizzle two teaspoons of the olive oil over the butternut squash and place onto a baking sheet. Place into the oven and roast for 10-15 minutes, until tender.

Step 3

Heat the remaining teaspoon of oil in a saucepan over a high heat. Add the garlic and fry for one minute.

Step 4

Add the potato and fry for two minutes.

Step 5

Add the stock and spinach leaves and simmer for 2-3 minutes, or until the spinach has wilted. Transfer the soup to a food processor and blend until smooth.

Step 6

To serve, divide the roasted butternut squash between two bowls and pour over the soup. Garnish with the yoghurt.

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