Winter Squash Soup
Whip up this easy, delicious soup as a light supper or warming lunch when you need a little comfort – You'll love its beautiful, silky texture.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 2.5 pounds winter squash peeled, deseeded and cut into chunks
- 1 tablespoon honey
- 5 cups chicken stock
- Salt and Pepper to taste
- Parsley (Fresh) chopped to serve (optional)
Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
Add the squash and cook, stirring for 5 mins.
Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick). Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.
For the winter squash - you can buy whole squash and prepare them yourself, or buy bags of ready to use.
Calories: 346kcal | Carbohydrates: 51g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 507mg | Potassium: 1405mg | Fiber: 6g | Sugar: 16g | Vitamin A: 30400IU | Vitamin C: 62.8mg | Calcium: 159mg | Iron: 2.7mg