- Ingredients
- 650g Butternut squash chopped into chunks (no need to peel)
- 650g Onions diced
- 300g Potatoes peeled and chopped
- 65g MAGGI Vegetable Bouillon
- 2ltr Water
- 100g Low fat soft cheese
- 15g Fresh chives
Butternut Squash Soup
Ingredients
Method
Method
Place all ingredients into a pan except the cheese and chives and bring to the boil
Simmer for approximately 20 minutes until the vegetables are tender.
Blend the soup and add the cream cheese and chives Serve with warm crusty bread.
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