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This simple, scrummy butternut squash and spinach soup recipe is packed full of good things – not just the dark green spinach, but the butternut squash too!
This simple, scrummy butternut squash and spinach soup recipe is packed full of good things – not just the dark green spinach (and the butternut squash too) but carrots and leeks as well. There’s a lovely chilli kick too, along with the warmth of cumin to liven things up a bit. With added depth from chicken stock, this soup’s so easy but so warming and delicious!
Prep time20 minutes
Cooking time30 minutes
Servings4 portions
DifficultyEasy
Ingredients
1.5 tbsp Flora Cuisine or 20g Flora Buttery
1 leek (pale green and white only), thinly sliced
2 garlic cloves, finely chopped
0.25 tsp hot chilli flakes
1 tsp ground cumin
500 ml butternut squash, peeled deseeded and diced