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Rosemary Conley's butternut squash soup

(69 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

Butternut squash, like its name, has a sweet rich buttery flavour, delicious in this thick, creamy Rosemary Conley soup recipe.

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.

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  • 4
(69 ratings)

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