Butternut Squash Soup Recipe
Butternut squash, with its vibrant orange hue and subtle nutty flavor, takes center stage in this recipe. This versatile and nutrient-rich vegetable is not only a symbol of autumn but also a powerhouse of vitamins, minerals, and fiber. It provides a hearty dose of vitamin A, essential for maintaining healthy vision and a robust immune system, along with a generous helping of vitamin C, which supports overall well-being.
Whether you're seeking a comforting weeknight meal or an elegant appetizer for a special dinner, this Butternut Squash Soup is a crowd-pleaser. It's not only delicious but also a breeze to prepare, making it a perfect choice for busy individuals and families craving a homemade, nourishing option. In just a few easy steps, you'll transform humble ingredients into a gourmet soup that's sure to leave everyone craving seconds.
So, roll up your sleeves, gather your ingredients, and get ready to savour the essence of fall in a bowl. Let's dive into this simple yet sophisticated Butternut Squash Soup recipe that will warm your heart and fill your kitchen with the delightful aroma of autumn.
This recipe can easily be made vegan by just swapping out the butter for oil I’ve oil and the chicken stock for a vegetable stock.
2 Tablespoons of butter
2 medium potatoes
1 celery stick
I large carrot
I medium butternut squash
I small opinion
Approximately 900 ml of stock
Salt and freshly ground pepper.
Peel and chop all the veg and add to a large pan or Dutch oven. Add the butter and fry off the veg until it begins to brown. Add the stock so it just covers the vegetables and bring to the boil. Turn the heat down to a steady simmer and cover the pan and leave to simmer for about 35 minutes or until the vegetables are soft.
Either transfer to a blender or use a stick blender and once blended you can add more stock if the soup is too thick for your liking. Season to taste.
Serve with a dollop of crème fresh ( optional) and some crusty bread for a hearty and filling winter warmer!
If freezing, allow the soup to cool and fill sauce/soup freezer bags, not forgetting to date and label before freezing.
If you want to spice this recipe up you add curry powder when frying off the veggies before adding stock!