Butternut squash and almond soup


Preparation method

  1. Heat the olive oil in a frying pan, add the onions and fry until soft. Set aside.

  2. Place the stock, butternut squash and almonds into a saucepan. Bring to a simmer and cook for 15-20 minutes, or until the butternut squash is tender.

  3. Liquidise using a hand-held blender, or transfer to a liquidiser. Season to taste.

  4. To serve, pour into a warm bowl and top with the steamed broccoli and fried onions.

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This recipe is from...

Ready Steady Cook BBC Two Ready Steady Cook

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