Rosemary Conley’s butternut squash soup recipe

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serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Prep:

20 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 129 kCal 6%
Fat 0.8g 1%

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

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

Top tip for making Rosemary Conley’s butternut squash soup

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

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(290 ratings)
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