10
Method:
1 I
n a large frying pan heat the olive oil and fry the butternut squash
for 2-3 minutes, stirring every so often.
2 A
dd the onion, garlic, cumin and chilli, continue to cook for a
further 5 minutes until the ingredients start to soften.
3 Transfer to the Soup Maker and add the remaining ingredients, mix
ingredients together with a spoon or spatula to evenly distribute.
4 Place the Lid on the Jug and select the Chunky setting.
5 Once ready season to taste and serve. If you would prefer a smooth
soup simply select the Blend setting then press and hold the Start/
Stop Button to blend until of the desired consistency.
Resetting the control is required, see page 8.
Ingredients:
• 1
tbsp olive oil
• 310g butternut squash,
d
e-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
C
ooking time 26 minutes
Setting: Chunky
S
erves 2-3
Method:
1 Place the soup ingredients into the Soup Maker. Season with salt
and milled pepper and stir with a spoon or spatula.
2 Select the Chunky setting.
3 Serve 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
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