11
Method:
1In a large frying pan heat the olive oil and fry the
butternut squash for 2-3 minutes, stirring every so often.
2Add the onion, garlic, cumin and chilli, continue to cook for a fur-
ther 5 minutes until the ingredients start to soften.
3Transfer to the Soup Maker and add the remaining ingredients, mix
ingredients together with a spoon or spatula to evenly distribute.
4Place the lid on the jug and select the chunky setting.
5Once ready season to taste and serve. If you would like a smooth
soup simply select the Blend Setting then press and hold the Select
On/Off Button to blend the soup until the desired consistency is
achieved.
Ingredients:
•2 tbsp olive oil
•500g butternut squash,
de-seeded, peeled and cut
into small cubes
•100g onion, finely chopped
•3 garlic cloves, sliced
•1 tsp ground cumin
•½-1 large red chilli, finely
chopped, (seeds removed)
•1 tsp fresh ginger, grated
•800ml vegetable stock, made
from 2 stock cubes
•200ml coconut milk
•Juice of 1 lime
•10g fresh coriander, chopped
•Salt and pepper
Butternut Squash, Chilli and Coconut Soup
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Method:
1Place the soup ingredients into the Soup Maker. Season with salt
and milled pepper and stir with a spoon or spatula.
2Select the chunky setting and simply wait for the Soup Maker to
finish.
3Serve straight away with a spoonful of pesto and freshly grated
Parmesan cheese.
Ingredients:
•1 courgette (150g), finely diced
•1 small potato (70g), finely diced
•1 small onion (70g), finely
chopped
•1 carrot (50g), finely diced
•1 tin of chopped tomatoes
(400g)
•50g petit pois
•50g spaghetti, broken into small
pieces
•50g French beans, cut into 1cm
pieces
•650ml of vegetable stock
•1 tbsp tomato puree (mix into
the stock)
•Salt and pepper
To Serve:
•Pesto
•Parmesan cheese
French Style Pistou
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
