Butternut Squash Soup – The tale of the lonely squash

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Well Christmas is over and that means I need to try and regain some structure and healthy eating again. Batch cooking soup is perfect for wintertime. It is nice to have a hot lunch, that is quick to make, and that you can make in batches!

I like to use whatever vegetables I have in at the time, and that is in season. So a lot of root vegetables at this time of year. I found a lonely looking butternut squash in the cupboard so decided to make good use of it.

I find soups great to make for Freya and I, as we share a big bowl and some bread between us. Easy lunch!

 

Ingredients:

  • Olive oil
  • I large onion
  • I garlic clove
  • 1 tsp sage finely chopped
  • 1 butternut squash
  • 650ml vegetable stock (reduced salt)
  • 3 tblsp Creme Fraiche, plus extra for the topping if you’d like
  • Black pepper to taste

 

Method:

  • Preheat the oven to 180 Fan/200 Conventional
  • Peel the butternut squash and cut into small chunks.
  • Place on a baking tray, drizzle with olive oil and season with black pepper.
  • Roast for 40 minutes, or until soft
  • Finely slice the onion and garlic and cook on a low heat with a little olive oil and the sage.
  • Cook until soft, on a low heat so as not to burn the onion/garlic.
  • When soft, add in the roasted butternut squash, stock and creme fraiche.
  • Now simmer until the butternut squash is really soft, up to 30/40 minutes.
  • Season to taste ( I don’t add salt if I’m making this for my daughter).
  • Now blitz to smooth, in a liquidiser/nutribullet/hand blender.
  • Swirl through extra creme fraiche to serve.

Enjoy!

You could add in chillis to this recipe, to give it a bit of a kick, but as I am making mine to have for lunch with my daughter I thought it would be best not to!

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