Spinach and butternut squash soup Recipe

Spinach and butternut squash soup Recipe

  • 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
  1. Preheat oven to 200C/400F/Gas 6.
  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.
  3. Heat the remaining teaspoon of oil in a saucepan over a high heat. Add the garlic and fry for one minute.
  4. Add the potato and fry for two minutes.
  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.
  6. To serve, divide the roasted butternut squash between two bowls and pour over the soup. Garnish with the yoghurt.
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