Hi guys, i’m back again with the easiest soup recipe ever. This week I chose
to share the ‘Butternut Squash’ soup recipe. It’s an alternative to the normal
vegetable soup (I will post that recipe next week). It’s quick and easy hearty
soup for the winter. The ingredients used are fresh and provide many of the
nutrients required by the body such as vitamin A, vitamin C, fibre and iron.
It’s a great option for lunch, so here’s the recipe! Give it a try and let me know
what you think.
Butternut Squash Soup Recipe
1 Small Butternut Squash – Peeled, De-seeded & Chopped
1 Onion – Chopped
600mls Hot Vegetable Stock
Bunch of Fresh Corriander or 1/2 teaspoon of dry coriander
Pinch of Salt and Freshly Ground Pepper
1 Tablespoon of Chopped Fresh Parsley – to garnish (optional)
- Roughly chop the squash and onion. Put in large saucepan and add the stock and coriander
- Bring to the boil, cover, reduce the heat and simmer for about 20 mins.
- Using a blender, liquidise the soup until smooth. You may need to do this in batches.
- Reheat in saucepan. Season to taste and serve in warmed bowls garnished with the parsley.
- You can also top off your soup also with a swirl of crème frâiche.
My Personal Tip’s
It’s so simple! There’s no need to use cream or milk as the butternut squash is a
creamy texture. You can season it with salt and pepper or you can add some chilli
flakes while cooking the soup to add some extra flavour.
The taste of coriander is quite strong in this recipe. Aoife and I both made this soup over the weekend and Aoife suggested that she would less fresh corriander the next time she made it.
Image Source: www.tastespotting.com