Lazy Autumn Butternut Squash Soup
Serves: 2
A delightfully easy recipe that makes a delicious, creamy soup.

  • ⅓ cup good quality olive oil
  • 1 red onion, diced
  • 350g chopped butternut squash (or any vegetable of your choice)
  • 1 vegetable stock cube
  • 3 cups boiling water
  • ½ cup dry white wine (optional)
  • 2 teaspoons Mara seaweed flakes (optional)
  1. Heat the olive oil in a large pot and add the red onion and butternut squash.
  2. Cook for a few minutes, then turn down the heat and put the lid on, leaving a small gap for steam to escape.
  3. Allow the vegetables to cook, stirring occasionally, for 20 minutes, or until tender.
  4. Remove the lid and add the white wine. Simmer for a few minutes until most of the wine has cooked away, then add the vegetable cube dissolved in ½ cup boiling water. Add the remaining 2½ cups water and simmer for a few minutes.
  5. Turn off the heat and use a hand blender to blend the vegetables until smooth.
  6. Season with salt and pepper to taste and enjoy!
Recipe by mirandasnotebook at