Butternut Squash & Red Pepper Soup

Instructions

1. Melt butter in saucepan, cook onion, red pepper and chilli for about 5 minutes until soft. Add butternut squash and potato and stir.
2. Add milk and simmer gently for about 40 minutes until vegetables are soft.
3. Blend with hand blender or liquidiser, adjust seasoning.
4. Serve in bowls with a swirl of natural yogurt and a few torn coriander leaves.