Creamy butternut squash soup recipe
A great soup that will keep the whole family happy as the nights get cooler - roasted butternut squash, onions and garlic star in this warming soup.
See method- Serves 8
- 15 mins to prepare and 45 mins to cook
- 195 calories / serving
Ingredients
- 2 butternut squash, about 1½ kg, peeled and cubed
- 4 tbsp olive oil
- 15g butter
- 2 onions, chopped
- 1 garlic clove, sliced
- 1½ litre hot vegetable stock
- 150g sour cream
Each serving contains
- Energy
- 815kJ 195.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 1.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 20.2gProtein 3.3gFibre 3.3g
Method
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the squash in a large roasting tin, toss together with 3 tbsp oil, season, then roast in the preheated oven, turning once during cooking, for 30-40 mins, until golden and soft.
- Meanwhile, heat the remaining 1 tbsp oil with the butter in a large saucepan. Add the onions and cook over a low heat for 10-15 mins until really soft. Add the garlic and cook for 2 mins more.
- Tip the cooked squash into the pan along with the stock and leave to bubble for a minute or two. Use a stick blender to carefully whizz the soup until smooth. Stir through 4 tbsp of sour cream, then ladle into mugs or bowls and swirl over the remaining sour cream to serve.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
