Creamy butternut squash soup recipe

16 ratings Rate
  • Serves 8
  • 15 mins to prepare and 45 mins to cook
  • 195 calories / serving
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A great soup that will keep the whole family happy as the nights get cooler - roasted butternut squash, onions and garlic to warm you inside.

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 minutes, 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 minutes until really soft. Add the garlic and cook for 2 minutes 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.

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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.

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  • Ingredients

  • 2 x butternut squash, about 1.5kg (3lb), peeled and cubed
  • 60ml (4tbsp) olive oil
  • 15g (1⁄2oz) butter
  • 2 onions, chopped
  • 1.5 litre (2 1⁄2pt) hot vegetable stock
  • 150ml (1⁄4pt) sour cream
  • 1 garlic clove, sliced
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  • Energy 815kj 195kcal 10%
  • Fat 11.8g 17%
  • Saturates 4.4g 22%
  • Sugars 11.4g 13%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 20.2g Protein 3.3g Fibre 3.3g


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