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Carrot and squash soup

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    Step 1

    Heat the oil and gently fry the onion for 3-4 mins.

    Step 2

    Add butternut squash and carrots and fry for another 2-3 mins.

    Step 3

    Cover with water, add curry powder and stock cube, cover and simmer until the vegetables are tender.

    Step 4

    Puree the soup and add some milk to thin it out a bit. Season to taste and serve with bread.

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