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Butternut Squash Soup

Prepare this easy Butternut squash soup the night before and take it to work for a hearty lunch.

  • 7 speedy soups

    • Dish Details:heart


    INGREDIENTS:

    2 butternut squash, de-seeded and sliced into chunks(skin on)
    3 tbsp olive oil
    4 leeks, sliced
    4cm piece fresh root ginger, grated
    2 tbsp fresh thyme
    1.4 litres chicken stock
    salt and pepper to taste


    PREPARATION:
    1. Put the butternut squash on a baking tray, drizzle 2 tbsp olive oil over and season with salt and pepper.

    2. Roast the squash until charred and soft, about 30 minutes. Scrape away the flesh and set aside.

    3. In a large saucepan, fry the leeks, fresh ginger and thyme in 1 tbsp olive oil for about 5 minutes. Season to taste.

    4. Pour in 700ml good chicken stock. Tip in the flesh of the roasted squash and bring to the boil.

    5. Taste for seasoning and puree in a food processor.


    PREP/COOK
    INFORMATION:

    Prep time: 10 minutes
    Cook time: 45 minutes
    Serves: 4

    Source: Tesco

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     DISH DETAIL KEY
    clock Quick & Easy: 30 minutes or less

    heart Healthy Recipe: low fat and/or calories

    kid-friendly Kid-Friendly: extra nutrition and/or fun!

    low-carb Low-Carb: low carbohydrates

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