Creamy butternut squash soup recipe

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Butternut squash soup(h)
  • Rating: 4 stars
  • Cost per serving: 32p
  • 15 mins to prepare and 45 mins to cook Takes: 15 mins to prepare and 45 mins to cook
  • 8 Serves: 8

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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Guideline Daily Amounts are calculated for a standard adult woman.

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  • 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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Each serving contains
  • Calories 192 10%
  • Sugar 11g 12%
  • Fat 11g 16%
  • Saturates 4.1g 20%
  • Salt 0.5g 8%
of an adult's Reference Intake amount. Find out more
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