10
Method:
1In a large frying pan heat the olive oil and fry the butternut squash
for 2-3 minutes, stirring every so often.
2Add the onion, garlic, cumin and chilli, continue to cook for a
further 5 minutes until the ingredients start to soften.
3Transfer to the Soup Maker and add the remaining ingredients, mix
ingredients together with a spoon or spatula to evenly distribute.
4Place the Lid on the Jug and select the Chunky setting.
5Once 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,
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 Soup Maker. Season with salt
and milled pepper and stir with a 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
