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.
- 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
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.