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Saturday Breakfast with JK & Kelly Brook 9am - 12pm
Ingredients - Serves 2 – 3
1. Put the butternut squash into a large saucepan and add the stock with the chilli & paprika
2. Bring to the boil, cover, reduce the heat and simmer for about 15 - 20 minutes until the butternut squash is tender.
3. Transfer the soup to a liquidiser or food processor and blend until smooth.
4. Return to the saucepan and reheat gently.
5. Add a teaspoon of crème fraiche along with the croutons and serve with bread.
Bank Holiday Weekend at Kingfisher Shopping Centre
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