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Slow Cook Butternut Squash Soup
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1kg | butternut squash, peeled |
2 tablespoons | olive oil |
2 | onions, diced |
1 | garlic clove, crushed |
1.2 litres | chicken |
vegetable stock, alternative | |
Sea salt | |
freshly ground black pepper |
Single cream, to serve (optional)
1) Cut the squash in half lengthways & use a spoon to scoop out the seeds. Chop the squash into 2cm piece.
2) Heat the oil in a large saucepan, add onions & garlic & sauté over low heat for 10mins. Add chopped squash pieces & the stock & bring to boil.
3) Transfer to slow cooker, cover lid & cook HIGH for 1hr.
4) Blend the soup until smooth & creamy. Season to taste & serve with a swirl of cream.
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