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Butternut squash and Orange soup
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2 tsp | oil |
1 | onion, diced |
1 | garlic clove, crushed |
1 | butternut squash, peeled and diced |
2 | leeks, chopped |
1 | potato, peeled and diced |
600ml | veg stock |
300ml | orange juice |
1. Warm the oil in a saucepan then add the onions and garlic. Cook until softened.
2. Add the butternut squash, potatoes and leeks and cook for a further 5 minutes, stirring occasionally.
3. Add the stock and orange juice. Bring to the boil and then simmer for 30 minutes.
4. Enjoy as it is or smooth in a food processor.
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