Name: Butter Free Butternut Soup
Ingredients: Olive Oil; 2 sticks celery diced; 2 large or one small butternut cubed; 2 leeks (white only cut into slivers); 4 carrots (cut into chunks); ½ cup chicken/vegetable stock powder; 14 cups water; Zest and juice 1 orange; ½ tspn curry powder; ½ tsp cumin; ½ tspn ginger; ½ tsp cinnamon; ½ tsp chilli flakes; Coarse Salt and Black Pepper; 1 cup of greek yogurt and chopped chives to serve

Butter Free Butternut Soup

Author: Melissa Mayo

Ingredients

Scale

Olive Oil
2 sticks celery diced
2 large or one small butternut cubed
2 leeks (white only cut into slivers)
4 carrots (cut into chunks)
½ cup chicken/vegetable stock powder
14 cups water
Zest and juice 1 orange
½ tspn curry powder
½ tsp cumin
½ tspn ginger
½ tsp cinnamon
½ tsp chilli flakes
Coarse Salt and Black Pepper
1 cup of greek yogurt and chopped chives to serve

Instructions

Heat some olive oil in a large soup pot on medium-high heat. Slice leeks & brown in olive oil until golden.

Add carrots, butternut, and celery and brown till golden.

Add water, stock, seasoning (cumin, ginger, cinnamon, curry and chilli), orange juice & zest.

Bring to boil. Reduce to simmer. Cover and cook for 2 hours.

Puree mixture. Adjust seasoning and add salt & pepper to taste. Soup freezes well.

OPTIONAL: Serve with a dollop of Greek yogurt and chives.

SERVES 10-12

Find it online: https://melissamayo.com/recipe/butter-free-butternut-soup-2/