About the Recipe
Getting enough vegetables to eat each day can be difficult in our busy lives. Having something nutritious ready in the fridge is an easy way to ensure you get the nutrients you need. Butternut is low in calories, but contains plenty of vitamins like Beta carotene or vitamin A and minerals. Butternut and onion are both rich in fibre and while cinnamon is believed to play a positive role in milk production.
Ingredients
2 large fresh buternuts, or 2 x 500g frozen butternut
either 2 cubes of Vegtable stock, or 1 cube of vegetable stock and 1 cube of chicken
1 large onion
glug of olive oil
enough water to cover vegetables
1/2 tsp cinnamon (or to taste)
1/2 tsp nutmeg (or to taste)
sea salt (to taste)
black pepper
either dairy cream or vegetarian cream
fresh coriander
Preparation
Step 1
Peel, deseed and chop butternut if using fresh. Peel and chop onion.
Step 2
Add to a large pot with a glug of olive oil. Saute until golden
Step 3
Add enough water to cover all the vegetables in your pot, then add the stock cubes. Alternatively, add enough stock to cover the vegetables if using home made stock.
Step 4
Bring to a boil and cook for 20 minutes or until all the vegetables and nice and tender.
Step 5
Blend untill smooth, then add your spices and check seasoning.
Step 6
Stir in the cream and sprinkle with coriander