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  • Writer's pictureMargaret Hirsch


This butternut soup is unbelievably flavourful and satisfying – not to mention it is a great immune booster!


  • 1 tbsp olive oil – 15ml

  • 1 large onion , chopped

  • 1 garlic clove , chopped

  • 1 butternut squash , about 1kg, peeled, deseeded and chopped

  • 500ml gluten-free vegetable stock , plus a little extra if necessary

  • Olive oil , for frying

For the apple croutons

  • 1 large eating apple , peeled, cored and peeled into slices


  • STEP 1

Heat the oil in the Instant pot, add the onion and saute for 5 mins. Add the garlic and squash, and cook for 5 mins more. Place the lid on the instant pot and pressure cook for 15 minutes

  • STEP 2

Blitz with a hand blender or in a food processor until completely smooth.

  • STEP 4

For the apple croutons. Toss the apple slices and add them to the Airfryer and cook for 9 minutes at 180’C.

  • STEP 5

To serve, ladle the soup into small bowls and top with the apple.

Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more.

Much Love,

Margaret Hirsch

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