Butternut squash soup

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Butternut Squash Soup Rosemary Conley
Average rating: 4 out of 5 star rating

Butternut squash, like its name, has a sweet rich buttery flavour which is ideal for a thick creamy soup. If you wish, you can keep the soup chunky by liquidising only half and mixing it with the unliquidised half.

  • Prep time: 20 mins

  • Cooking time: 30 mins

  • Serves: 4

  • Costs: Cheap as chips

Ingredients

  • 900g (2lb) fresh butternut squash
  • 3 celery sticks, sliced
  • 2 medium onions, chopped
  • 1 garlic clove, crushed
  • 2tsp chopped fresh lemon thyme
  • 1ltr (2pts) vegetable stock
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2tbsp virtually fat-free fromage frais
  • Chives to garnish

Method

  1. Cut the squash in half lengthways, using a large chopping knife. Remove the seeds and peel away the thick skin, using a small knife. Chop into small pieces. Place in a large saucepan with the celery, onions and garlic and dry-fry over a low heat for 2-3 mins.
  2. Add the thyme, stock and bay and simmer gently until the vegetables are soft. Remove the bay and liquidise until smooth.
  3. Return the soup to the pan, adjust the consistency with a little extra stock if required and season with salt and black pepper.
  4. Just before serving, remove from the heat and stir in the fromage frais. Divide into serving bowls.
  5. Serve with a swirl of fromage frais and a pinch of finely chopped chives.

Nutritional information per portion

  • Calories 129(kcal)
  • Fat 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating:

4 out of 5 star rating

Your comments

  • john murray, posted 1 month ago

    to the buttersquash and veg add one diced potato and one diced carrot and then when you add the stock also add halh a cup of red lentils. when liquidised serve hot with a dash of double cream. - delightful. If you make too much you can freeze what's left for another day

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