Butternut squash soup recipes
Ingredients
- 1 Onion chopped
- 1 Clove of Garlic
- 1.5lbs Butternut Squash peeled and cubed
- 1lb Sweet Potato peeled and cubed
- 0.5 Teaspoon Dried Ginger
- 2 teaspoons Ground Coriander
- 1 Vegetable Stock Cube
- 1 tablespoon Olive Oil
Method
- Put onion, garlic, squash, ginger and coriander in a large pan.
- Add stock cube and 2.5 pints hot water, bring to boil then reduce heat and simmer till vegetables are tender.
- Add olive oil, season to taste, blend serve warm with crusty bread.
- You can replace squash and use pumpkin instead.
Susaphone has contributed to these popular cooking recipes:
Ingredients
- 40g Butter or margarine
- 500g Butternut squash
- 50g Carrots (chopped)
- 80g Leeks. sliced
- 50g Onion chopped
- 1 Clove crushed
- ¼ Teaspoon thyme dried
- 1 Bay leaf
- 1 Cloves of garlic. crushed
- 250ml vegetable stock
- 150g Potatoes
- 1 Tablespoon of flour
- 200ml milk
- to taste Salt and pepper
Method
- Warm the butter or margarine in a saucepan on a medium to high heat not browning the butter or marg.
- Now add the butternut squash (not peeled just cleaned and deseeded and cubed) carrots, leeks, onion, clove, thyme, bay leaf, garlic, and cook for 10mins with the lid on turning the veg from time to time.
- After 10 mins add the stock and potatoes bring to the boil turn down and simmer for 45mins with the lid on.
- Remove from the heat and place the soup into a blender with a tablespoon of flour and blend until smooth.
- Return to the saucepan and stir in the 200ml of milk and bring to a slow boil and turn down add salt and pepper to taste and simmer for 5 mins and serve.
1 Comments
-
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 .
Ingredients
- 1 Large Butternet Squash
- 1pt Chicken Stock
- ½ Onion
- Rosemary
- Ginger (fresh if possible)
- 2 tsp Lime juice
- Olive Oil
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.
1 Comments
-
Add commentfrankinsence Sat Oct 17 2009 • Reply
Just made this for my daughter who is having two wisdom teeth removed next week. Going to freeze it in portions to take to her house.
Receipe went very smoothly and tastes divine.