Butternut squash and lime soup
This quick, simple recipe makes a big batch of healthy butternut squash soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal.
Each serving provides 155kcal, 4g protein, 12g carbohydrate (of which 8.5g sugars), 10g fat (of which 5g saturates), 2.4g fibre and 0.8g salt.
Ingredients
- 2 tbsp olive oil
- 50²µ/1¾´Ç³ú butter
- 200g/7oz onion, finely sliced
- 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
- salt and freshly ground black pepper
- 2 vegetable stock cubes
- 750ml/1¼ pint milk
- 1 lime, juice only
Method
Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
Transfer to a blender and pulse until smooth.
Taste, and add more salt and pepper if required. Finish with a little lime juice.