Butternut Squash, Leek & Broccoli Soup (Gluten Free, Dairy Free)

Servings: 4



  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
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