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Rosemary Conley's butternut squash soup

(70 ratings)
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Butternut Squash Soup Rosemary Conley
Butternut Squash Soup Rosemary Conley
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Rosemary Conley's butternut squash soup recipe is delicious, so easy to make and is the perfect winter warmer. Butternut squash, like its name, has a sweet rich buttery flavour, delicious in this thick, creamy Rosemary Conley soup recipe. This soup recipe serves 4 people and will take around 50 mins to prepare and cook. A portion of this soup works out at only 129 calories per serving - great, right? The lemon thyme and garlic in this recipe gives this soup a real boost of flavour and improves the flavour of the butternut squash too.

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

Top tip: If you like, you can keep the butternut squash soup chunky by liquidising only half and mixing it with the unliquidised half.

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 the butternut squash soup with a swirl of fromage frais and a pinch of finely chopped chives.

www.rosemaryconley.com

Nutritional information per portion

  • Low
  • Med
  • High
  • 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
(70 ratings)

Your comments

sisdunbar

I made this recipe as it was good for the Dukan Diet I am on at the moment. I made this (without the fromage frais) and in a pressure cooker (for 20 minutes). Wow! What a result! I absolutely love this, it's so tasty and creamy. I'm sure to use this as a starter for my next dinner party.

john murray

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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