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Christian Vegetarian Association Presents:
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Butternut Squash Soup


1 tablespoon of sunflower oil

1 onion, chopped

4 cloves of garlic, chopped

1 butternut squash, peeled, deseeded and roughly chopped

2 pints/4 cups/1200ml of water approx

Salt and pepper as desired


Fry the onion and garlic in the oil for a few minutes and then add the squash and stir well. Add water and bring to the boil - turn down to simmer and cook until the squash is tender (about 20 minutes). Alternatively, if making in advance you can slow cook by bringing to the boil and then turning off and leaving for at least an hour. Season and liquidize until smooth. A spicy and warming variation is created by adding a little curry or chili powder during the onion frying.

Your question and comments are welcome

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