Gluten and Dairy Free Butternut Squash, Leek & Broccoli Soup

serves / makes 4
10 prep time
30 mins cooking time

Ingredients

  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 medium sized butternut squash, peeled and cubed
  • 2 medium leeks, sliced
  • 1/2 medium sized broccoli, cut into florets
  • 1 teaspoon mild chilli powder
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 litre vegetable stock

Method

  1. Gently heat a drizzle of olive oil in a large pan
  2. Add in the onion, leeks, garlic and chilli
  3. Sauté for 5 minutes
  4. Stir in the butternut squash, broccoli and vegetable stock
  5. Bring to the boil and simmer for 25 minutes
  6. Season with salt and pepper
  7. Stir in the oregano
  8. Blend until smooth