Butternut Squash & Red Pepper Soup - St Helen's Farm Goat's Milk
Instructions - Melt butter in saucepan, cook onion, red pepper and chilli for about 5 minutes until soft. Add butternut squash and potato and stir.
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Cooking tools:
- Immersion blender
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 25g St Helen's Farm Goat's Butter
- 1 onion - sliced
- 1 red pepper - sliced
- 1 red chilli - finely sliced
- 1 butternut squash - peeled, seeds removed and diced
- 1 medium potato - diced
- 600ml St Helen's Farm Goat's Milk
- salt
- pepper
- St Helen's Farm Natural Yogurt and coriander leaves to garnish (optional)
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