Squash & Courgette Soup

Serves : 4


  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1 tsp oregano
  • 2 medium size of sliced carrot
  • 450g diced butternut squash
  • 1 sliced courgette
  • 900ml chicken stock or vegetarian stock


  1. Heat olive oil in a large pan and add chopped onion, crushed garlic clove for few minutes.
  2. Add oregano, sliced carrots and sliced courgette, stir and cook for about 3 minutes.
  3. Pour stock into the vegetables and season with salt and pepper.
  4. Bring to the boil and simmer for 25 minutes, till vegetables are tender.
  5. Use a stick blender to make smooth.
  6. Warm through and serve with a splash of cream.
  7. Serve with home-made croutons or crusty bread.

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