Replace the coconut milk with an extra cup or so of chicken broth, and add the juice from 1 lime at the end. Indian-spiced: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.Ĭhipotle-Lime: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end. Adapt the recipe to suit your taste, with nutmeg, cloves, and cinnamon. 1 / 19 Chipotle Butternut Squash Soup My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Replace the coconut milk with an extra cup or so of chicken broth. Butternut Squash Soup Recipes Butternut Soup 4.5 (73) 55 Reviews 11 Photos A creamy butternut squash soup to make in the microwave. Top with diced apple and crumbled, cooked bacon, if desired.Īpple-Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. 1 large (8-ounce 215g) carrot, peeled and cut into 1-inch chunks. Add a little more salt, if needed, before serving. 1 ( 2 1/2 pound 1kg) butternut squash, peeled, seeded, and cut into 1-inch cubes. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Step 4 Transfer roasted items to a medium to large soup pot.Step 3 Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.Use your hands to toss everything around so it’s evenly coated. Sprinkle with salt, pepper and drizzle oil over top. Add onions, celery and garlic (if using) cook over a medium-low heat for 5 minutes or until. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Butternut squash soup Heat oil in a large, non-stick saucepan.Bring to the boil on the boiling plate for about 4 mins, cover and transfer to the simmering oven for about 20 minutes. Pour on the stock, add the rosemary and season. Melt the butter in a large pan, add the onion, carrot, celery and ginger and cook for about 5-10 minutes, stirring from time to time. TO COOK IN THE AGA - cook the squash as in stage 1 in a roasting tin on the second set of runners in the roasting oven for about an hour until tender. Thaw at room temperature for 8 hours or overnight in the fridge. Cover the pot and bring to a boil over high heat. TO FREEZE - cool the soup at the end of stage 3. Instructions In a large stock pot, combine the broth, squash, onion, and apple. TO PREPARE AHEAD - allow to cool, transfer to a suitable container, cover and keep in the fridge for up to 3 days. Taste for seasoning and serve hot with crusty bread.(If you use a food processor, it is easier to process the vegetables with a little of the liquid, adding the remaining liquid to the processed vegetables to make the soup). I like to use a big soup pot like a Dutch oven and then cook the leeks, carrot, and whole garlic cloves in a little oil until soft and sweet. This way, the moment the squash is finished, we can move right into blending the soup. Blend the vegetables in a liquidiser or food processor until smooth. While the squash roasts in the oven, we prepare the rest of the soup ingredients. When cool enough to handle scoop the flesh from the squash and add to the pan.Add the stock, rosemary and seasoning, bring to the boil then partially cover and simmer for about 20 minutes until the vegetables are tender. Cook for 5-10 minutes until beginning to soften. Melt the butter in a large pan and add the onion, carrot, celery and grated ginger.Cook in the preheated oven for about 1 ¼ hours, basting occasionally, until the squash are very tender. Pour 150ml (1/4 pint) water around the squash. Season each squash half with salt, pepper and freshly grated nutmeg. Arrange the squash halves cut side up in a roasting tin just big enough to hold the squash in a single layer and drizzle over the olive oil. Cut the butternut squash in half lengthways, scoop out the seeds with a metal spoon and discard.

Preheat the oven to 200☌ / 400☏ /Gas 6.Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma! Shaped like a large peanut, they have a sweet orange flesh. Unlike pumpkin, butternut squash are available all year.

Butternut squash soup recipe