Butternut squash is a really healthy vegetable as it has quite a filling taste in the same way as a potato does but has fewer calories and more nutrients. This butternut squash soup is perfect for all the family to enjoy and can easily be made in advance and frozen or popped in the fridge to reheat for lunch.
What else can you do with butternut squash?
They are very versatile vegetables with a number of uses. I have cooked them in pasta bakes, made them into soup, roasted them and even used them in burgers before just to name a few uses.
If you are wondering what else to do with a butternut squash pop over to my butternut squash guide for lots of recipes and ideas like risotto, roasted red pepper and butternut squash soup or butternut squash pasta bake to help you use them more regularly.
How to make this butternut squash soup in a soup maker
This butternut squash soup recipe is really easy to make in a soup maker by simply adding all the ingredients to the soup maker except the creme fraiche and cooking on your usual programme. While the soup is hot simply stir in the Creme Fraiche.
I absolutely love my soup maker and find that I can make all sorts of soups just chucking in whatever I have leftover and creating new mixtures. What could you add to your next soup?
Butternut Squash and eye health
They are packed with beta carotene, the body converts beta carotene in butternut squash into vitamin A, a nutrient that helps prevent dry eyes and night blindness. Beta carotene and vitamin A also may help reduce the risk of eye infections.
Other foods that are good sources of beta carotene include carrots and sweet potatoes, plus dark green foods including spinach and collard greens. Liver, milk and eggs are other great sources of vitamin A.
Recipe from www.essilor.co.ukPrint
Heat your oven to 200°C or 180°C for a fan oven. Cut the butternut squash into large cubes and toss in a large roasting tin and a tbsp of olive oil. Roast for 30 minutes, turning once.
Melt 1 tbsp butter with 1 tbsp olive oil in a saucepan, and add the onions, garlic and three-quarters of the chillies. Cover and cook on a low heat for 15-20 minutes.
Tip the butternut squash into the pan, add the vegetable stock and 4 tbsp of crème Fraiche. Whizz with a stick blender until smooth. Return to the pan and gently reheat.
Serve with extra swirls of crème Fraiche and the leftover chilli.
Keywords: butternut squash soup
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