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Healthy soup for the autumn
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<blockquote data-quote="Nikkig" data-source="post: 313095" data-attributes="member: 44755"><p>Halve a butternut squash sprinkle with olive oil,salt and pepper and bung in oven to roast for about 30 mins. Meanwhile, chop up and fry one onion and a clove of garlic (nice fat one) add, level teaspoon of cinnamon, ginger, paprika and half teaspoon of chilli powder. Fry until the spice smell fills the kitchen, then add a chopped sweet potato and some stock, (I use veggie stock). Scrape out the roast butternut squash and add to the soup, simmer until all nice and soft, blitz and then serve. Vibrant colour and fills you up! :thumbup:</p></blockquote><p></p>
[QUOTE="Nikkig, post: 313095, member: 44755"] Halve a butternut squash sprinkle with olive oil,salt and pepper and bung in oven to roast for about 30 mins. Meanwhile, chop up and fry one onion and a clove of garlic (nice fat one) add, level teaspoon of cinnamon, ginger, paprika and half teaspoon of chilli powder. Fry until the spice smell fills the kitchen, then add a chopped sweet potato and some stock, (I use veggie stock). Scrape out the roast butternut squash and add to the soup, simmer until all nice and soft, blitz and then serve. Vibrant colour and fills you up! :thumbup: [/QUOTE]
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