Butternut squash soup

  • Portion size: Serves 8
  • Takes 10 minutes to make, 35 minutes to cook
  • Difficulty: easy

This butternut squash soup recipe makes plenty — perfect for freezing half and saving for a rainy day.

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Ingredients

  • 3 tbsp olive oil, plus a splash extra
  • 2 red onions, finely chopped
  • 3 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • 1 butternut squash (about 1.2kg), peeled, deseeded and chopped into chunks
  • 1 large floury potato, cut into chunks
  • A few rosemary sprigs
  • 1.25 litres chicken or vegetable stock, hot
  • 100g streaky bacon, finely chopped (optional)
  • Splash of double cream
  • Pumpkin seed oil or extra-virgin olive oil to drizzle
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Method

  1. Heat the oil in a large saucepan and gently fry the onions for 15 minutes until soft. Add the garlic and chillies and cook for 1-2 minutes.
  2. Add the squash, potato, rosemary sprigs and hot stock. Season well and bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the squash is tender. Meanwhile, fry the bacon in a splash of oil until crisp, then drain on kitchen paper.
  3. Once the soup is cooked, blend with a stick blender (or blend in batches in a stand blender) and stir in the cream. Taste and adjust the seasoning, then serve with the crumbled streaky bacon scattered over and a drizzle of pumpkin seed oil or extra-virgin olive oil. The soup can be frozen in a sealed container for up to 3 months. If freezing, prepare the bacon garnish just before serving.
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Nutrition

  • 270kcals Calories
  • 15.3g (5.1g saturated) Fat
  • 4.9g Protein
  • 19.5g (8.2g sugars) Carbs
  • 4.3g Fibre
  • 0.9g Salt

Make Ahead

The soup can be frozen in a sealed container for up to 3 months. If freezing, prepare the bacon garnish just before serving.

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