Butternut squash soup
- September 2012
- Serves 8
- Takes 10 minutes to make, 35 minutes to cook
This butternut squash soup recipe makes plenty — perfect for freezing half and saving for a rainy day.
- 15.3g (5.1g saturated)
- 19.5g (8.2g sugars)
- 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
- 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.
- 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.
- 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.
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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