It is a good source of fibre, vitamin C, manganese, magnesium and potassium. It is also an excellent source of Vitamin A and Vitamin E.
Lovely for cooler Autumn days, this quick, simple recipe makes a healthy butternut squash soup. It freezes well too. Perfect with bread, lower carb variety if preferred, see here
Ingredients
Method
1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
2. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
3. Add the vegetable stock cubes with the 750ml of water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
4. Transfer to a blender and pulse until smooth.
5. Taste, and add more salt and pepper if required. Finish with a little lime juice.
~ Happy Autumn ~
Dear reader, you will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team
All the best Jan
Lovely for cooler Autumn days, this quick, simple recipe makes a healthy butternut squash soup. It freezes well too. Perfect with bread, lower carb variety if preferred, see here
Ingredients
2 tbsp olive oil
50g/1¾oz butter
200g/7oz onion, finely sliced
900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
salt and freshly ground black pepper
1 - 2 vegetable stock cubes
750ml milk
750ml water
1 lime, juice only
200g/7oz onion, finely sliced
900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
salt and freshly ground black pepper
1 - 2 vegetable stock cubes
750ml milk
750ml water
1 lime, juice only
1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
2. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
3. Add the vegetable stock cubes with the 750ml of water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
4. Transfer to a blender and pulse until smooth.
5. Taste, and add more salt and pepper if required. Finish with a little lime juice.
How To Store Leftovers Butternut Squash Soup
In the Fridge: Transfer leftover butternut squash soup to a sealed container and refrigerate for 3 to 5 days.
In the Freezer: Freeze leftover butternut squash soup in freezer-safe containers for up to 3 months.
In the Freezer: Freeze leftover butternut squash soup in freezer-safe containers for up to 3 months.
Related Posts
Butternut Squash, some nutritional benefits - read it hereButternut Squash Soup, a dairy free recipe - read it here
All the best Jan
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