Place the squash, onion, garlic, olive oil and cumin with half the frankfurters in a large pan and gently sauté until slightly browned. Add the water and stock cube, bring to the boil and simmer for 10 minutes until the butternut squash is tender. Blend the soup in a food processor until smooth. Season to taste with black pepper.
Grill or fry the remaining frankfurters. Serve the soup with a swirl of Greek or natural yogurt, the grilled frankfurters and a few basil leaves.
- 1 large butternut squash, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, crushed
- 2tbsp olive oil
- 1tsp cumin
- 350g pack HERTA® Frankfurter Classics, chopped
- 1Ltr (1¾pt) boiling water
- 1 chicken stock cube
- black pepper
- greek yoghurt, to serve
- basil leaves, to serve (optional)
A portion of this recipe contains
of an adult's guideline daily amount.