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Spiced apple and squash soup
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1 tbsp oil
1 essential Waitrose onion, chopped
¼ tsp chilli flakes
½ tsp ground cinnamon
1 essential Waitrose butternut squash, deseeded and diced
2 essential Waitrose Braeburn apples, cored and diced
1 litre Cooks’ Ingredients vegetable stock
1. Heat the oil in a large saucepan and fry the onion for 3–4 minutes. Add the chilli, cinnamon, squash and apples and cook for 1-2 minutes.
2. Add the stock, cover and bring to the boil, then simmer for 15 minutes until tender. Purée using a hand held blender. Season to taste.
Typical values per serving:
4.3g protein, 7.7g fibre
This recipe was first published in September 2013.