Henry Rose_LR - Flipbook - Page 7
Creamy Butternut
Squash and Fennel Soup
Ingredients
Method
• 1 butternut squash, peeled and diced
1. Heat olive oil in a large pot over medium heat.
• 1 fennel bulb, sliced
2. Add onion, fennel, and garlic; cook until softened.
• 2 tbsp extra virgin olive oil
3. Add diced butternut squash, cumin, salt, and pepper.
• 1 onion, chopped
4. Pour in vegetable broth, bring to a boil, then simmer
• 2 garlic cloves
for 20-25 minutes until vegetables are tender.
• 1 litre vegetable broth
5. Blend the soup until smooth.
• 1 tsp ground cumin
6. Garnish with herbs and a drizzle of extra virgin olive
• Salt and pepper to taste
oil before serving.
• Fresh herbs for garnish
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