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Method:
1Heat the olive oil in the Soupmaker Jug, using the Sauté button.
After 1 minute add the butternut squash and sauté for 2-3 minutes,
stirring every so often with a wooden spoon.
2Add the onion, garlic, cumin and chilli, continue to cook for a
further 5 minutes until the ingredients start to soften.
3Turn off the Sauté Function by pressing the Sauté Button.
4Add the remaining ingredients, stir with a wooden spoon or spatula
to evenly distribute.
5Place the Lid on the Jug and select the Chunky setting.
6Once ready season to taste and serve. If you would prefer a smooth
soup simply select the Smoothie / Blend Function then press and
hold the Start/ Stop Button to blend until of the desired
consistency.
Ingredients:
•1 tbsp olive oil
•310g butternut squash,
de-seeded, peeled and cut
into small cubes
•65g onion, finely chopped
•2 garlic cloves, sliced
•½ tsp ground cumin
•6-12g red chilli, finely
chopped, (seeds removed)
•½ tsp fresh ginger, grated
•500ml hot vegetable stock
•125ml coconut milk
•Juice of ½ lime
•5g fresh coriander, chopped
•Salt and pepper
Butternut Squash, Chilli and Coconut Soup
Preparation time: 15 minutes
Cooking time: 26 minutes
Setting: Chunky
Serves: 2-3
Method:
1Place the soup ingredients into the Sauté & Soup Compact Soup
Maker. Season with salt and milled pepper and stir with a wooden
spoon or spatula.
2Select the Chunky setting.
3Serve straight away with a spoonful of pesto and freshly grated
Parmesan cheese.
Ingredients:
•100g courgette, finely diced
•45g potato, finely diced
•45g onion, finely chopped
•30g carrot, finely diced
•250g tinned chopped tomatoes
•30g petit pois
•20g spaghetti, broken into
small pieces
•30g French beans, cut into 1cm
pieces
•Approx. 500ml hot vegetable
stock
•2 tsp tomato puree (mix into
the stock)
•Salt and pepper
To Serve:
•Pesto
•Parmesan cheese
French Style Pistou
Preparation time: 15 minutes
Cooking time: 26 minutes
Setting: Chunky
Serves: 2-3
