Butternut squash soup

kimamon

This is a lovely soup you can make it in any quantity you like. I haven't worked out the calories but is very low fat so I'll leave you to work out the calories ! just make it in a batch like this. portion it yourselves. It freezes really well too.


12 oz butternut squash
12 oz onion
3 med carrots
2 large cloves garlic
3 sprigs fresh thyme
2 bay leaves
2 pints of chicken stock ( I use 2 stock cubes, if I have run out of home made)
2 tbs balsamic vinegar
s&Pepper
2 tsp of flora cuisine (low cal cooking oil)

Cut garlic into small slices and fry in a small non stick pan on it's own until just golden
drain in sieve to remove excess oil.
Put in large saucepan with chopped veg and all the remaining ingredients.
cook until squash and carrots are soft.
cool and liquidize to a smooth soup
add more water to thin out if necessary.
couldn't be easier made a lovely thick soup ENJOY !!!

PS.. DON'T FORGET TO TAKE OUT THE BAY LEAVES AND THYME STALKS BEFORE LIQUIDIZING LOL!!!!

amflautist

The idea of adding balsamic vinegar was so intriguing I had to try this right away! I had no carrots, but needed to use up 3 parsnips before Tuesday, so I used those instead. Interesting result. Next time I would user fewer parsnips, but also would use more types of squash for a more complex squash flavor.

greenpollywawg

Yum! Sounds great; I have to try this week. Thanks for this recipe.

kimamon

I wouldn't use parsnips at all much too strong,very important to use the carrots that's what makes the lovely colour and sweetness ! Added ginger this week too lovely