Butternut Squash Soup Recipe at MyDish

Butternut Squash Soup

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Peel and chop the butternut squash into small pieces (this might take a while depending on how strong you are!)

  • 2. Place the chopped squash on a baking tray and roast it in a hot oven with oil and rosemary. Raost until soft - it sould take about 40mins.

  • 3. Chop onion and fry lightly in oil in a deep sauspan. Add ginger, rosemary and lime juice to taste. Some people like garlic as well.

  • 4. When the butternet squash is ready, put straight into the pan with the chicken stock. Add more if necessary (it depends on the size of the squash, but the pieces should be covered by about 1cm.

  • 5. Stir and leave on a low-medium heat for 1 1/2-2 hours. Add boiling water as necessary.

  • 6. To serve, add a little Greek or natural yoghurt.

    • Comments Add your comment

    • I made this yesterday for me and my 2 yr old and we loved it! I would recomend increasing quantities x2 if you want to feed 4 for a main course. Also I used 1 tsp of ginger as there was no quantity shown and this gave it some real heat but adjust to your own taste. We will be having this again. Mmmmm lovely .

      by big on Wed Jan 21 2009   reply to this comment

    Ingredients

    • 1 Large Butternet Squash
    • 1pt Chicken Stock
    • ½ Onion
    •  Rosemary
    •  Ginger (fresh if possible)
    • 2 tsp Lime juice
    •  Olive Oil

    By Views 5807  Added Mon Feb 18 2008


    A great winter warmer....and light summer lunch!

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