Delicious butternut squash soup with chorizo and Lancashire Farm Greek yogurt
Method
Step 1
Heat the oil and combine the paprika, crushed garlic, chilli and onion in a large pan for 3-4 minutes.
Step 2
Add the butternut squash and stir for another 2-3 minutes.
Step 3
Pour in the vegetable stock and bring to the boil. Allow ingredients to simmer on a low heat for 15-20 minutes or until the butternut squash is tender.
Step 4
Transfer to a blender and continue to blend in bursts until smooth in texture.
Step 5
Chop the chorizo and fry in a pan for 1-2 minutes until golden. Now return the soup to a new pan and mix with the chorizo (alternatively use Pancetta) and Lancashire Farm Greek Yogurt and simmer for 2-3 minutes.
Step 6
Season with pepper to taste, transfer to a bowl and sprinkle over the coriander.
Step 7
Serve.
Ingredients
- 1 tbsp olive oil
- Pinch of paprika
- 1 medium chopped red chilli
- 1 red onion
- 1 clove of garlic
- 400ml vegetable stock
- 150g chopped chorizo
- 700g peeled and chopped butternut squash
- 125 grams Lancashire Farm Greek Natural Yogurt
- 3 tbsp chopped coriander
- Black pepper to season
- 1 tbsp olive oil
- Pinch of paprika
- 1 medium chopped red chilli
- 1 red onion
- 1 clove of garlic
- 2/3 pint vegetable stock
- 1/3 pound chopped chorizo
- 1 1/2 pounds peeled and chopped butternut squash
- 1/5 pint Lancashire Farm Greek Natural Yogurt
- 3 tbsp chopped coriander
- Black pepper to season
Contains
Greek Style Luxury Yogurt
Nutritional Information
| Energy | 1856kJ/443.7kcal |
|---|---|
| Fat | 25.3g |
| of which saturates | 23.2g |
| Mono-unsaturates | 3.5g |
| Polyunsaturates | 0.5g |
| Carbohydrate | 23.2g |
| of which sugars | 6.6g |
| Protein | 26g |
| Fibre | 6g |
| Salt | 0.8g |
| Calcium |
Contains Pasteurised Cows Milk
No Added Ingredients!
