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
...a golden treat!
ReplyDeleteMe gusta la calabaza. Gracias por la receta.
ReplyDeleteThis soup looks delicious and perfect for this fall weather and the availability of butternut squash from local farms. I love your flowers.
ReplyDeleteI would like to taste this soup.
ReplyDeleteYumm! I know I'd like this!
ReplyDeleteI do love a squash soup. Finishing it with lime would add a touch of piquancy, similar to balsamic vinegar, which is also delicious. Have a good week, Jan.
ReplyDeleteLooks wonderfully delicious and comforting!
ReplyDeleteThat really sound a lovely recipe, Jan.
ReplyDeleteI prefer my soups on the chunky side so don't puree them to smoothness. With that minor change this sounds delicious.
ReplyDeleteThe soup looks so enticing and I do like lime juice in lots of things.
ReplyDeleteOh YUM! and lime juice just lifts everything!
ReplyDeleteHope the weather is kind to you. It is supposed to be improving thankfully
Have a lovely day, Debbie
The soup sounds delicious, perfect for a chilly fall day.
ReplyDeleteYour bouquet is lovely. Take care, have a great day!
such a delicious looking soup dear Jan
ReplyDeletehugs and blessings
That soup seems good for rainy and humid days in autumn! It also contains olive oil, as usual. That's great!
ReplyDeleteThis soup sounds great but the lime juice really sounds like the thing that kicks it up a notch. Soup season -- yum!
ReplyDeleteDo you think this could be made with an acorn squash and a pumpkin?
ReplyDeleteThat seems like a delicious soup! Beautiful flowers too. I'm sorry my comments section was being difficult, I have no idea why, hopefully it was just a bug. Thank you for letting me know.
ReplyDeleteSounds and looks good.
ReplyDeleteRica receta. Me gusta la calabaza.
ReplyDeleteBuena semana para Todos.
Un abrazo.
That soup sounds tasty and amazing :-D
ReplyDeleteYummy sounding soup ~ lovely flowers for Autumn ~ Happy Fall ~ ^_^
ReplyDeleteWishing you good health, laughter and love in your days,
clm ~ A ShutterBug Explores,
aka (A Creative Harbor)
Hi, do you have a nutrition count for the soup? Calories, carbs etc?
ReplyDeleteREPLY TO Sandi who asked ... Do you think this could be made with an acorn squash and a pumpkin?
ReplyDeleteMany thanks for your comment and question.
There are many recipes on the net for tasty acorn squash and pumpkin soup.
How about this one?
Ingredients:
1 small pie pumpkin
1 medium acorn squash
3 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy (double) cream
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Roast the Squash and Pumpkin:
Preheat your oven to 400°F (200°C).
Cut the acorn squash and pumpkin in half, remove the seeds, and drizzle with 1 tbsp olive oil. Season with salt and pepper.
Place them cut side down on a baking sheet and roast for 30-40 minutes until tender.
Prepare the Soup:
In a large pot, heat the remaining olive oil over medium heat.
Sauté the onion and garlic until translucent.
Scoop the roasted flesh from the squash and pumpkin and add it to the pot.
Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 20 minutes.
Blend and Finish:
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
Stir in the heavy (double) cream and season with salt and pepper to taste.
Garnish with fresh parsley before serving.
This recipe here also looks nice
https://www.everydaycookingadventures.com/southern-livings-pumpkin-acorn-squash-soup/
Autumn/Fall is a lovely season to enjoy a bowl of soup.
All the best Jan
REPLY TO QUESTION asking about the nutrition count for the soup? Calories, carbs etc?
ReplyDeleteThese do appear on the recipe links I gave in the post, and do differ depending on size of bowl/amount of soup served.
Have a look here:-
https://www.bbc.co.uk/programmes/profiles/ZqZMqMHMRHjrZh8QXyMcmR/butternut-squash-and-lime-soup
All the best Jan
A cool rainy day today. Would have been nice to have that soup. :)
ReplyDeleteHi Jan! I went back and looked, no comments in the spam folder from you. Your comments usually come to me without issue. I do have comment moderation on to help avoid some of the nasty comments.
ReplyDeleteThis looks good! I bet the addition of the onion and lime adds a good flavor to it!
Sounds delicious. Never tried it.
ReplyDeleteGod bless.
We really enjoy Butternut Squash soup. I like to add a couple of pears now when they're in season.
ReplyDeleteREPLY TO Mari who said...
ReplyDeleteHi Jan! I went back and looked, no comments in the spam folder from you. Your comments usually come to me without issue. I do have comment moderation on to help avoid some of the nasty comments.
This looks good! I bet the addition of the onion and lime adds a good flavor to it!
Hello Mari
Thank you for checking your spam folder, I know blogger does cause glitches from time to time.
I will visit your blog a little later to see your newest post.
My good wishes.
All the best Jan
Of all the squashes butternut is definitely my favourite - I am making some soup with one tomorrow but will be adding a tin of coconut milk into the mix.
ReplyDeleteWhat an interesting recipe!
ReplyDeleteI love pumpkin soups, 'tis the season!
I wish you a beautiful day!
That sounds good.
ReplyDeleteSounds good, I'll definitely be trying this one out. Thank you
ReplyDeleteThis soup looks delicious! Perfect for this time of year. I'm going to save the recipe and make it soon. Happy Autumn!
ReplyDeleteOh my...this sounds so delicious. I have copied it and have butternut squash in my produce basket! It will be going on the menu shortly! Thanks so much!
ReplyDeleteHubby loves butternut!
ReplyDeleteNo he hecho esta sopa nunca, pero sí pure de calabaza. Besos.
ReplyDeleteThat looks delicious. I haven't used butternut squash very much but this recipe is a great way to include it in my diet. Thank you.
ReplyDelete