By The Happy Starfish Ingredients: Use organic ingredients when possible. 2 onions chopped. 1 1/2 pints vegetable stock. 1/4 teaspoon chilli flakes. 1 tablespoon ground cumin. 1 teaspoon ground cinnamon. 1 kg (2lb 4oz butternut squash (peeled, de-seeded and chopped). Juice 1/2 lemon. Preparation: 1. Place onions in a saucepan with 100ml of the stock, cover and cook for 5 minutes until softened. stir in chilli, cumin and cinnamon and cook for a further 1 minute. 2. Add squash and rest of stock. cover, bring to boil and simmer for 15 minutes or until squash is tender. 3. Blend until smooth and add lemon juice to taste. |
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