recipe for Butternut Squash Soup comes from Chef Mark
Earnden, the presenter of a food show called ExpoChef,
which helps promote healthy eating in the community.
ExpoChef is an interactive cooking show that demonstrates
how to make food fun, easy and healthy.
get cooking . . .
before we start you must:
and clean the fruit and vegetables
Expo Chef recipes consist of three easy steps to cooking
up the food
are no exact measurements as Mark's recipes are intended
only as guidelines . . . but please eat everything in
moderation and remember those all important portion
wants you to experiment with flavours using herbs and
spices. Remember cooking is not an exact science so
give this recipe a go and good luck!
to try to vary your diet! Just because you like a recipe
does not mean you should carry on eating that dish alone!
Challenge your body with new meals and new ingredients
. . . plus it is fun to experiment with food!
use herbs to season instead of salt!
for Butternut Squash Soup
x butternut squash
1 x medium sized onion
1 x tin of chopped tomatoes
1 x pint of vegetable stock (Simply add boiling water
to a stock cube)
Ground black pepper, ground cinnamon and dried / fresh
1 table spoon of olive oil
to make Butternut Squash Soup
a vegetable peeler remove the hard skin from the squash
your onion and squash into small pieces
olive oil to saucepan
onion and squash (Allow to cook, go soft but don't
burn, so keep moving in pan!)
to simmer and become thicker
cinnamon, pepper and basil to your taste!
up the food
the soup using a food blender
when hot with a slice of whole meal bread