SIN FREE Butternut Squash Soup

"it doesn't taste like diet food. Suitable for home freezing."
 
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Ready In:
30mins
Ingredients:
7
Serves:
2
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ingredients

  • 4 cups butternut squash, peeled,de-seeded and chopped (1 medium)
  • 1 onion, chopped
  • 1 vegetable stock cube, dissolved in 1 pint hot water
  • 12 teaspoon ground cumin
  • 12 tablespoon ground coriander
  • salt & freshly ground black pepper
  • 1 tablespoon chopped fresh parsley, to garnish
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directions

  • Put the squash and onion into a large saucepan along with the spices and pour over the stock.
  • Bring this mixture to the boil, cover, then reduce the heat and allow to simmer for about 20mins until the squash is tender.
  • Once it's ready, pour into a liquidiser or a food processor and blend it until it's smooth.
  • Return to the saucepan and reheat it gently.
  • Season to taste and serve, garnished with the parsley.

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Reviews

  1. First made in 2008 and in 2021 it's still a favorite soup!! Not sure why I never thought to pressure cook it before. Sweat onion in a little oil in manual pressure cooker pan, add squash, 4 cups water and 1 Goya packet for chicken broth. Heat spices in a small skillet to bloom flavors - added 1\2 tsp pumpkin pie spice and 1 tsp french herbs. Close and pressure cook for 10 minutes, let temp come down naturally. Puree with stick blender and top with fresh black pepper to serve. Fabulous, silky texture! Try it!
     
  2. Great Recipe! Good combo of sweet and spicy. I added a bit more cumin and a little dash of cinnamon for more flavor. Will make again.
     
  3. Amazingly good. DH and I thoroughly enjoyed this soup. I chose it for being dairy-free nothing about the calories. It was the perfect amount for 2. I ground whole coriander seeds and used homemade chicken stock. It's the best squash soup Ive ever tasted. I garnished it with more freshly ground black pepper and a little parsley as I had some previously chopped but I think next time I would try another garnish or just use a tiny bit of freshly ground black pepper without the parsley. I would definitely make this one again if I were looking for a really good tasting butternut squash soup.
     
  4. Very good, and it DOES taste sinful! I made this with chicken broth, and sauteed the chopped onion and cubed squash in a large enameled cast iron pot before adding the liquid and simmering. In Texas, we like a little spice, so I added a dash of crushed red pepper flakes. YUM! Thank you for a soup I'll make over and over!
     
  5. Lovely, easy, yummy recipe that took me very little time to prepare. I added carrots to use up some that I had and I added a veggie broth powder because I had that on hand. Definitely a keeper recipe. Thank you for posting it!
     
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Tweaks

  1. I think my squashes are hubbard but they have tons of flavor. I also used chicken broth instead of the veg broth. EAsy and quick
     

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