Healthy Eating

Light Bites & Snacks

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Main Courses

Deserts & Puddings

Butternut Squash & Noodle Soup

You will need:

• 2 Tablespoons of Olive Oil
• Diced & Peeled ¼ Butternut Squash
• 1 Clove of Garlic, Thinly Chopped
• ½ a Sliced Red Chilli
• 1 Lemongrass Stalk
• 425ml/15 fl oz vegetable stock
• A handful of fresh chopped coriander
• A handful of chopped fresh mint
• 55g of fresh or dried noodles

Cooking Directions:

Firstly heat the two tablespoons of olive oil over a medium heat in a large saucepan.

Next add the butternut squash, garlic and chilli and allow to fry for 3 to 4 minutes.

Bash the lemongrass using the back of a knife and add it to the mix along with the vegetable stock.

Once the vegetable stock is added, increase the temperature to boiling and then lower to allow to the soup to rapidly simmer for between 10 and 12 minutes, or until the butternut has become fully tenderised.

Next, add in the herbs, a handful or coriander and fresh mint, and stir the soup through thoroughly.

Once the herbs have been mixed in add the noodles. Give the noodles 1 or 2 minutes of heat to allow them to cook through and soften up.

Finally take out the sprig of lemongrass and you are ready to serve.