Butternut Squash Soup

angie_baby

I have tried searching for reciepes and have got over a hundred! Has anyone got a simple tasty reciepe please?

Dont know why but just really fancy it latley, but there are so many reciepes out there. Some say roast the squash, others dont. Please Help

mumoftwo

I love BNS soup!! And so do my kids. I just peel and de-seed, chop it up. Put it in a pan with chopped onion, some leeks and a carrot (if I have any in the fridge), cover with water, simmer and I put in Marygold vegetable stock powder, sometimes I add a teaspoon of mild curry powder. Cook until soft and blend. It is lovely and sweet, healthy and filling.

odds-n-sods

it comes out sweeter if roasted first, and it doesn't have to be cooked as long in the water/stock.

Depends on what kind of soup you want.

Mine:

Peel, deseed and chop 1 butternut squash. put in roasting pan with 5 cloves of garlic, 2 sprigs rosemary, sprinkle with salt + pepper and olive oil. Roast at 200'C until soft and browned. Meanwhile, saute off 2 onions, 3 stalks celery 4 cloves garlic, and 1" piece of ginger until lightly browned. Add in the squash + roasted garlic once its ready, then the zest and juice of 1 lemon and 1 lime. Cover with water just to cover, simmer 20 minutes, then blitz.

pukkamum

I use this as part of my weight watchers diet as it is point free
chop 3 leeks and fry in a little olive oil til soft
add 3 chopped carrots
1 peeled and chopped butternut squash
dissolve 1 veg stock cube in enough water to cover the veg
bring to the boil simmer until carrots and squash tender add a drop of milk
i then blend it to give a really smooth creamy soup.

pounds_and_pensive

I love butternut squash, but no-one else in my family likes it at all, so consequently I don't indulge often. I like the sound of pukkamum's soup though - do you think it would freeze OK? Only being able to use one portion at a time wouldn't matter then.

pukkamum

Yes it's great to freeze i do it in bags with one serving in each then i can just stick it in the microwave. This recipe makes enough for about 10 (if not more) servings. Happy eating!

morganb

I cube a butternut squash, fry this off with onion, a bit of lazy garlic then add water, simmer and add red lentils ... delicious. Tastes good with red pepper, too. Then I blitz it all in the processor ... funnily enough, this is what we're having for lunch today once it defrosts ...

taplady

This is my favourite soup and so easy, also free on my slimming worl diet!:j

I just deseed and chop up the squash with a couple of onions and simmer with some chicken stock made with chicken bovril, add seasoning and if you like it some garlic( am not a fan myself) I find it doesn't need much liquid for a nice thick soup which I whizz up with my stick blender. It freezes well. I have been known to eat it for about 5 days on the trot!;)

saxy1

Butternut Squash & Red Pepper Soup


1 med. butternut squash 2 red peppers 1 med. onion 2pts. chicken or vegetable stock (from boullion cube) salt & freshly ground black pepper. small pot natural yoghurt (optional). Peel, deseed and chop butternut squash into 1" dice and fry gently in a little sunflower oil in a large saucepan with sliced onion until slightly golden and softened. Meanwhile halve and deseed red peppers and grill, skin side up, until skin blisters. Remove skin, dice and add to saucepan with squash and onions. Pour over stock and bring to boil. Simmer for 40 minutes until vegetables are completely cooked and then remove from heat. Blend fully and add salt and pepper to taste. Serve with crusty bread and a little natural yoghurt swirled on the top. Bon appetite!

Lord_Lardington

Mine's super similar to some of the other posters' apart from the addition of Parmesan :-

Gently fry the squash with onion, taking car not to colour it. Add some chicken stock (or veg if you’re a veggie). Don’t add too much if you want the blended soup to be really thick (I like it nearly as thick as baby food but just add more stock if you want it thinner).

Then I like to add some finely grated parmesan for a really delicious flavour (thanks Gordon) before blending. Garnish with a bit more parmesan of you’re feeling posh.

Works really well with pumpkin too.

shoequeen

Roast the squash & a couple of apples. Peel & deseed / core both (skin comes off so easy after roasting). Chop into cubes & simmer in some stock with a few drops of vanilla essence. Blend & enjoy.

Delish!