Butternut squash soup
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.
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Prep time: 20 mins
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Cooking time: 30 mins
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Serves: 4
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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
- 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.
- Add the thyme, stock and bay and simmer gently until the vegetables are soft. Remove the bay and liquidise until smooth.
- Return the soup to the pan, adjust the consistency with a little extra stock if required and season with salt and black pepper.
- Just before serving, remove from the heat and stir in the fromage frais. Divide into serving bowls.
- 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.
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Your comments
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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
