Squash, Red Pepper & Yogurt Soup

Servings: 4 Ingredients: 1 teaspoon oil 1 large onion, chopped 1 butternut squash, peeled, deseeded and chopped into chunks 1 medium red pepper, deseeded and chopped 2 vegetable stock cubes, dissolved in 1.2 litres water Fresh chives for decoration Your favourite Fair Dinkum Fare chilli sauce (Add to taste) 150ml milk 1 pinch salt ½ teaspoon pepper, freshly ground Plain yogurt for decoration Method:

1. Heat a large saucepan with oil. Add the onions and cook gently for about 3 minutes, until softened, not browned​
2. Add the butternut squash, red pepper, chilli sauce and vegetable stock.
3. Heat until simmering, then cook gently for about 25 minutes, partially covered, until the vegetables are tender
4. Transfer the mixture to a blender or food processor and blend for about 15-20 seconds, until smooth.
5. Return to the saucepan, add the milk, reheat and season
6. Ladle into warmed bowls. Serve each portion with 1 tablespoon yogurt and a few fresh chives. Season with freshly ground pepper if required.

Options: ▪ Add 100g soft cheese when the milk is added for a creamier soup ▪ Chop up 1 tablespoon chives and add after removing from blender or food processor