Butternut Squash Soup
The Butternut squash may have some resemblence to an anaemic, limb-less Mr Greedy but it makes a really tasty soup when combined with ginger, coriander and cinnamon.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 1 butternut squash (about 700 g / 25 oz)
  • 700 ml (25 fl oz) vegetable stock
  • 300 ml (10 fl oz) milk
  • 1 small leek, sliced
  • 1 medium onion, chopped
  • 1 small carrot, chopped
  • 1″ (2½ cm) piece of ginger, peeled and grated
  • 1 tbsp coriander powder
  • ½ tsp cinnamon powder
  • 2 tbsp olive oil
  • Salt
  • Pepper
  1. Peel, deseed and coarsely chop the squash.
  2. Heat the oil in a pan and fry the onions over a medium heat for 5 minutes.
  3. Add in the leek, carrot, squash, cinnamon and coriander and stir-fry for another 5 minutes .
  4. Add in the stock and the milk. Bring to the boil and simmer gently for about 30 minutes until the vegetables are tender.
  5. Remove from the heat and process with a hand blender on in a food processor.
  6. Season with salt and pepper, stir and serve.
Titli's Tips
If you don’t like the idea of adding ginger into the soup you can leave it out, but it does compliment the taste of the squash very well!

You can also serve this with a swirl of cream in the middle.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 221 11%
Calories from Fat 88
Total Fat 9.8g 15%
Saturated Fat 2.5g 12%
Unsaturated Fat 6.7g
Amount Per Serving       % Daily Value
Total Carbohydrate 32.3g 10%
Dietary Fibre 5.7g 22%
Sugars 10.3g
Protein 5.2g 10%
Cholesterol 7.7mgs 2%
Percent Daily Values based on a 2,000 calorie diet.