Tomato & Butternut Squash Soup
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Ingredients
- 1 red onion
- 2 garlic cloves, minced
- 1 big handful of sage leaves
- a pinch of chilli flakes
- a splash of sherry or red wine vinegar
- 1 tin of plum or chopped tomatoes
- 1/2 a butternut squash, peeled and chopped
- 1 Knorr vegetable stock pot
- optional: handful of red lentils or yellow split peas
- optional: natural yoghurt to serve
Instructions
- Roughly chop the onion and add to a lidded pot along with the chilli flakes, saute on a medium-low heat for 5 minutes.
- Turn the heat to low, add the minced garlic and sage and saute for another 2 minutes.
- Add the vinegar and cook for another 2-3 minutes.
- Add the remaining ingredients to the pan. Fill the empty tin with water and add to the pot (along with the lentils/peas if using).
- Turn the heat up and bring to the boil.
- Turn the heat to low, cover, and simmer for 40 minutes.
- Whizz with a stick blender. Stir in natural yoghurt to taste.