Real vegetarian food, served in an imaginary world...

Wednesday 25 March 2020


If you make the Butternut Squash Ravioli, chances are you will have some of this delicious vegetable left over. Use it to make an equally delicious soup.

200g chunks of butternut squash

½ red onion
1tbsp olive oil
1 medium carrot, peeled and chopped
500ml vegetable stock
salt and black pepper

Roast the squash in most of the oil for about 20 minutes. 

Heat the remaining oil and fry the onion.
Add the stock, then the carrot and squash.
Bring to the boil and then simmer for about half an hour.
Blend and return to the pan. Season to taste.

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