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Butternut Squash Soup

Kcal

120

Fat

3.5g

Carbs

15g

Protein

2.5g

Useful Information

Preparation Time –

15 mins

Cooking Time –

25 mins

Difficulty –

Medium

Portions –

4

Ingredients

  • 1 butternut squash, washed,
    deseeded and cubed
  • Some olive oil for frying
  • 1 large onion, chopped
  • 2 garlic cloves, squashed
  • 1l – 1 1/2l good quality
    vegetable stock,
  • 1 Tbsp each of fresh herbs,
    chopped: rosemary, sage
    and thyme
  • Salt &
    pepper to season

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    Butternut squash is another one of those delicious seasonal winter vegetables we should eat. It’s a classic winter warmer vegetable. Rich B Vitamins and minerals, fibre and complex carbs, its slight nutty yet sweet flavour makes a great soup.

    Butternut Squash Soup

     

    Method

    • Over a medium heat, gently sweat the onion in olive oil in a deep pan for 3-5 mins or until they’re starting to brown.
    • Add the cubed squash and continue to stir frequently until the squash starts to soften, about 10mins.
    • Next, add garlic, and fresh herbs, mix everything well and add the vegetable stock.
    • Simmer gently for ca 25mins until the squash is soft and cooked through. Season with salt and pepper
    • Put into a blender, or blend using a hand blender to achieve your preferred consistency.
    • Serve alone, with a slice of sourdough bread, or keep in the fridge to eat later.

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