Butternut squash and ginger soup is a tasty and delicious soup. It is full of…
Butternut Squash Soup
Recently I have been seeing different recipes for Butternut Squash appear on a number of blogs. I have to admit butternut squash is not a vegetable I use very often, the strange shape it has does not inspire me to pick it up. I am not sure why really as the taste is actually delicious, it is similar to pumpkin but slightly more nutty. It also has a lot less seeds inside which makes preparing it much easier.
I spotted some butternut squash while I was shopping the other day and decided I was going to give the soup a try. The good thing about butternut squash is that the whole of the vegetable can be eaten, including the seeds. These make a really nice snack roasted up with a little salt and pepper. I decided to make a really simple soup just using butternut squash, an onion, a couple of potatoes and vegetable stock.
Butternut squash is a winter squash so the skin is much harder than that of a summer squash like a courgette. The hard skin means it can be stored as it keeps well. It is also full of vitamins A and C which makes it very nutritious. I was very pleased with the butternut squash soup, it was really tasty as well as being simple to make. My husband actually said that soup was amazing, a good indication it is worth making again. Next time I think I will double the quantities and freeze some for when I want a quick warming lunch.
Butternut Squash Soup
A delicious warming soup, perfect for a cold winter day
Ingredients
- 1 onion
- 1 large or 2 small potatoes
- 1 medium butternut squash
- 2 pints 1.1 litre vegetable stock
- salt and black pepper to season
- Olive oil
Instructions
- Peel and chop the onion.
- Cut the potato into chunks.
- Peel and remove the seeds from the butternut squash and chop into chucks.
- Add a tablespoon of olive oil to a pan and gently cook the onion for a couple of minutes.
- Add the potatoes and butternut squash to the pan and cook gently for a minute.
- Add the stock and simmer for forty minutes.
- Blend using a hand blender or pour into a food processor until smooth.
- Season with salt and black pepper to taste.
Nice and simple. I think the addition of potato would make nice and creamy.
If you’d like to ring the changes I have a Thai inspired pumpkin soup on mine and would work just as well with butternut squash. 🙂
now that does sound nice
This looks yummy. Did you know you can get frozen butternut squash now in Tesco? Takes all the hard work out of it (their funny shape makes them difficult to peel doesn’t it?) and, according to St Jamie Oliver, you lose none of the goodness.
I know I told another blogger about this recently. I hope it wasn’t you. It could be, I’m that dull. Now you know my dinner party repartee 😉
I make butternut squash soup often but never with potatoes. I might try it next. Your soup looks delicious.
Thanks
Oh, I love butternut soup! It’s easy, it reheats beautifully, you can vary flavors… and it tastes so good.
I will be making it more often, it was yum
Looks delicious, I will have to try this, syn free on my diet too!
ooh that’s good to know
I love butternut squash soup, though I usually roast it first, as this adds a depth of flavour. Sometimes I also add a handful of red lentils to the soup, and orange juice.
I love butternut squash soup! I’ve got some frozen so will give this a go 🙂 Sorry I’m popping over later than usual from #recipeoftheweek – Linky Tools went down! Thanks for linking up. I’ve Pinned and Tweeted this post and a fresh linky is open over on the blog x