1Butternut squash, peeled and chopped(1.15kg / 2.5lb, peeled & chopped)
2Apples, peeled, cored and chopped
500ml (2 cups)Chicken or Vegetable Stock
In a large, soup pan or Dutch oven, heat the olive oil over medium /low heat. Add the onions and celery, reduce to low, and cook until soft, about 10 minutes, stirring occasionally.
Add the ginger, cumin and coriander and stir for a further 1 minute.
Add the butternut squash, apple and stock then bring to the boil. Reduce the heat, cover and allow to simmer for 20 mins. (until the squash and apples are tender)
Blend and serve
If cooking for a baby, use homemade chicken or vegetable stock (or baby stock cubes) to keep sodium levels low. Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.