Butternut Squash, Leek & Broccoli Soup (Gluten Free, Dairy Free)
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 tsp mild chilli powder
- 1 tsp paprika
- 2 tsp oregano
- 1 litre vegetable stock
Instructions
- 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 - 2