Butternut Squash Soup

A classic autumnal dish: Butternut Squash Soup.

Like pumpkin, it has a sweet nutty taste and is a perfect seasonal vegetable to roast, puréed for soups, or mashed and used in casseroles as well as baked into breads and muffins. As the weather begins to turn colder, it's an ideal cold-fighting food as it's a good source of vitamins A and C.

It's easy to prepare a butternut squash for this soup recipe. There are lots of 'how to' videos online, including a good one by Martha Stewart.

Butternut Squash Soup
Makes 4 (~280g / 10oz serving)
Click HERE for a printable recipe card.

Ingredients:
- 15ml / 1tbsp olive oil
- 85g / 3oz / 1 carrot, chopped
- 56g / 2oz / 1 celery stalk, chopped
- 140g / 5oz onion, chopped
- 645g / 23oz butternut squash, cubed
- 720ml / 24floz chicken broth, reduced sodium
- 240ml / 8floz water
- 1/2tsp thyme, dried
- ground black pepper

Method:

• Using a vegetable peeler, peel the butternut squash, cut off the top and bottom, halve length-ways, scoop out the seeds, and chop/cut into cubes.
• Heat oil in a large saucepan. 
• Add carrot, celery and onion. 
• Cook until vegetables have begun to soften and onion turns translucent, about 5 minutes.
• Stir in the butternut squash, chicken broth, water, thyme, and pepper.
• Bring to a boil, reduce heat and simmer until squash is fork-tender, about 15 minutes.
• Blend the soup using a hand-held blender. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: