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    Home » Lunch

    14th January 2017 Healthy Recipes

    Home » Lunch

    Butternut Squash Soup

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    Hello! It's still Winter and it's still cold. I'm getting used to it now. How about you? I do sometimes wear a hat indoors though, just to  keep my ears warm. This butternut squash soup is perfect for this chilly weather.

    This is a classic, easy squash soup that is very fast to make. Thick, creamy and full of flavour and perfect served with crusty bread.

    Butternut Squash Soup on a board with crusty bread and pumpkins to side

     

    Butternut Squash Soup

    This is a very simple soup recipe and because of the natural flavour of squash, there isn't much needed in the way of ingredients to make this into a beautiful, creamy, full flavoured soup.

    Cosy Weather

    I really really like the idea of cozy winter nights, log fires, long sweaters, cuddly blankets and a pot of bubbling soup on the stove.

    Except it doesn't quite look like that in my house. We have runny noses, kids slurping, chins dripping, doors slamming, belly giggling, some teasing and occasionally a dispute between the kids.

    As much as I love the idea of a night curled up with a book and soup, I wouldn't change what I have now for the world.

    See, I think kids should be seen and heard. They should be noisy, loud, chaotic, messy, adventurous.

    The best place for them to be all of those things, is in their own home. They have a lot of adult years to come.

    Back to the soup. Needless to say, I love this soup.

    The other great thing about this soup is that my children like it. I suspect that it may be because it reminds them of Daal.

    My son first had squash soup at nursery. My boy, doesn't like vegetables much. So imagine my delight when he came home raving about squash soup. Well, I was on it like a car bonnet.

    The following day I brought squash and came up with this recipe and have used it ever since! My daughter enjoys it too. Although, that isn't really saying anything because my daughter loves most food.

    This soup is simple, delicious and relatively healthy and at the moment most of us are thinking about eating better, right?

    Well, some of us are still struggling with that... and some of us are still trying to get organised and still trying to get some meal prep sunday's happening here.

    Hopefully, for the next few days we will be all over some yummy soups and salads. The funny thing is, I don't even mind eating healthy. I actually quite like it.

    What goes in Butternut Squash Soup

    To make this great quick and easy Squash soup, you will need:

    • Butternut Squash  – Peeled and chopped into large chunks.
    • Onion, Garlic, Ginger (Optional), Chilli Flakes and Cumin – the  ingredients that add savoury pops of flavour and make this soup sooooo good.
    • Stock/broth and water – for a tastier squash soup, don't forget this!

    How to make Butternut Squash Soup from scratch

     

    Heat Oil and add Cumin Seeds and Onion. Cook for 7 - 10 minutes until light golden brown.

     

    Onion, Cumin and oil in pot with wooden spoon

     

    Add Garlic and Ginger if using. Cook for 1 minute.

     

    Ginger and garlic added to pot with wooden spoon

     

    Add Squash and Cook for 10 minutes covered.

     

    Chopped squash added to pot

     

    Squash softening in pot

     

    Add stock and boil until Squash is very tender; a further 5 - 15 minutes.

     

    Squash and stock in pot

     

    Use a stick blender or transfer to blender to puree.

     

    Pureed soup in pot

     

    Adjust salt and pepper to taste. Top with Chilli Flakes. I like to add  a little bit of Lemon Zest too.

     

    Red Chilli flakes added to soup pot

     

    Butternut Squash Soup with Jalapenos and Croutons on top in bowl

     

    Variations

    Sometimes it’s nice to change things up so here are a few suggestions to do just that:

    • Smoky Garlic - Skip the Garlic at the beginning. Roast a whole head of Garlic with a drizzle of Oil in the oven at Gas Mark 4/180C for 45 - 55 minutes until the bulbs are coloured and soft. Add to the blender alongside the squash and blend.
    • Pre Roast Squash - Drizzle with Oil, add spices if you like - Cinnamon and Smoked Paprika work well. Roast for 40 minutes at 200C/GM 6.
    • Curried Squash Soup – Add Madras Curry Powder in with the Garlic.
    • Milk or Cream –Add 1/4 - 1/2 cup Cream/Milk or Coconut Milk towards the end.
    • Spiced – stir in 1 tsp each of Ground Coriander, Cayenne, Smoked Paprika and 1/4 tsp Ground Turmeric.

    Storing Butternut Squash Soup

    Squash soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.

    If your soup is too thick, just loosen it with a touch of water when reheating.

    Soup Dunkers

    This Soup is best served with crusty bread - I have a cheesy garlic bread recipe coming soon which pairs perfectly with this.

    You can also try it with Easiest No Knead Bread Recipe or Korean Garlic Bread.

    More Soup Recipes:

    Golden Chickpea Soup with Halloumi

    Veggie Coconut Curry Noodle Soup

    Creamy Chicken, Orzo and Mushroom Soup

    Herby Roasted French Onion Soup

    **if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira 

    Butternut Squash Soup on a board with crusty bread and pumpkins to side
    5 from 1 vote
    Print

    Butternut Squash Soup

    This is a classic, easy squash soup that is very fast to make. Thick, creamy and full of flavour and perfect served with crusty bread.

    Course Dinner, Lunch
    Cuisine british
    Keyword Butternut Squash Soup, Pumpkin Soup, Squash Soup
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 4
    Calories 134 kcal
    Author Tiffinandteaofficial

    Ingredients

    Soup

    • 2 - 3 tbsp Vegetable Oil
    • 1/2 Onion Diced
    • 2 tsp Cumin Seeds
    • 4 cloves Garlic Crushed
    • 1 inch Ginger Peeled and Crushed, Optional
    • 1 Kg Butternut Squash Peeled and cut into cubes
    • 500 ml Vegetable Stock
    • Salt and Pepper
    • 1/2 tsp Red Chilli Flakes
    • 1/2 tsp Lemon Zest Optional

    Instructions

    1. Heat Oil and add Cumin Seeds and Onion. Cook for 7 - 10 minutes until light golden brown.

    2. Add Garlic and Ginger if using. Cook for 1 minute.

    3. Add Squash and Cook for 10 minutes covered. Add a splash of water if it is sticking.

    4. Add stock and boil until Squash is very tender; a further 5 - 15 minutes.

    5. Use a stick blender or transfer to blender to puree. Adjust salt and pepper to taste.

    6. Top with Chilli Flakes. I like to add  a little bit of Lemon Zest too before serving.

    Recipe Notes

    Variations

    Sometimes it’s nice to change things up so here are a few suggestions to do just that:

    • Smoky Garlic - Skip the Garlic at the beginning. Roast a whole head of Garlic with a drizzle of Oil in the oven at Gas Mark 4/180C for 45 - 55 minutes until the bulbs are coloured and soft. Add to the blender alongside the squash and blend.
    • Pre Roast Squash - Drizzle with Oil, add spices if you like - Cinnamon and Smoked Paprika work well. Roast for 40 minutes at 200C/GM 6.
    • Curried Squash Soup – Add Madras Curry Powder in with the Garlic.
    • Milk or Cream –Add 1/4 - 1/2 cup Cream/Milk or Coconut Milk towards the end.
    • Spiced – stir in 1 tsp each of Ground Coriander, Cayenne, Smoked Paprika and 1/4 tsp Ground Turmeric.

    Storing Butternut Squash Soup

    Squash soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.

    If your soup is too thick, just loosen it with a touch of water when reheating.

    Soup Dunkers

    This Soup is best served with crusty bread - I have a cheesy garlic bread recipe coming soon which pairs perfectly with this.

    You can also try it with Easiest No Knead Bread Recipe or Korean Garlic Bread.

     

    Nutrition Facts
    Butternut Squash Soup
    Amount Per Serving
    Calories 134 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 517mg22%
    Potassium 940mg27%
    Carbohydrates 34g11%
    Fiber 6g25%
    Sugar 7g8%
    Protein 3g6%
    Vitamin A 26929IU539%
    Vitamin C 55mg67%
    Calcium 138mg14%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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