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  • 1 tbsp oil
  • 350 g butternut squash, diced
  • 200 g carrot, diced
  • 75 g red pepper, diced
  • 100 g leek, chopped
  • 50 g Cheddar, grated
  • 300 ml water


  1. Heat the oil in a saucepan. Add the squash, carrot, pepper and leek and fry for 3 minutes.
  2. Add the water and bring up to the boil, cover and simmer for 15 – 20 minutes until tender.
  3. Blend until smooth or your desired consistency using a hand blender.
  4. Add the cheese.
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