Butternut squash with garlic and chilli soup

As I’ve been under the weather for the past week with flu, this week looks like it might be a full week of: work, health and some ski fitness activities!
So to kick off my week I have created a soup that will keep all germs away, as well as help me get back to full strength. Well this was what was in my head when I created it, I just hope it works!

1 Butternut squash
4 cloves of garlic
1 onion
1 heaped tsp of ‘very lazy’ chilli
1.5pints of vegetable stock
Half a pint of orange juice
1 tbsp of Vegetable oil and a knob of butter
8 Anya potatoes chopped or 4 regular sized roasting potatoes. (You decide)

Heat your oil and butter in a large pan, chop your onion and garlic first, now add this to your hot pan. Lower the heat and allow to cook until your onions soften.
While your onion and garlic sizzle, peel and chop your butternut squash. Scoop out the seeds and discard them, or you could keep the seeds to grow some more in your garden, if that’s your thing! Chop your potatoes into similar sized chunks to your squash.
Add your: Squash; Potatoes; Heaped tsp of ‘very lazy’ chilli into the onion and garlic and make sure to mix this well.
Turn the heat up, to mid temp, leave this on the heat for about 5 mins.
Prepare your stock, once it’s ready pour this and the orange juice into your pan.
Leave the soup ingredients to simmer for 20-30mins and then allow to cool before blending.

This should keep me going for the working week, I hope the chilli and garlic combo will also boost my immune system up to full strength. And the orange juice if I’m honest just felt like a good addition, so you can take it or leave it when you make your soup.


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