Creamy butternut squash soup recipe

16 ratingsRate
  • Serves 8
  • 15 mins to prepare and 45 mins to cook
  • 192 calories / serving
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Butternut squash soup(h)

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 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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  • 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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  • Calories
    192
    10%
  • Sugar
    11g
    12%
  • Fat
    11g
    16%
  • Saturates
    4.1g
    20%
  • Salt
    0.5g
    8%
of an adult's Reference Intake daily amount.
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