Serves: 4

Butternut Squash & Lemon Basil Soup

Calories: 50 kcal
683

Method

  • 1. Peel and remove the seeds from the butternut squash. Dice the flesh into approx 1cm size pieces.
  • 2. Put in the smallest pan possible add the Oxo cube and cover with water. Simmer until the squash is soft and cooked
  • 3. Puree the squash in the pan using a hand blender until smooth. Add more water if you need to.
  • 4. Add the basil and lemon and briefly blitz again with the blender.