I absolutely love this soup, I always make a big batch as it will last a few days if you store in a lunch box in the fridge. It’s such a simple way to stay on track with healthy eating during the week as all you need to do is heat up a portion in the microwave, or pre-heat and take it to work with you in a flask! and it tastes divine!
1 Butternut squash
1 large onion
1 and a half pint of low sodium chicken stock
1 tbsp dried parsley
A little drizzle of olive oil
Salt & Pepper
Pinch of chilli flakes for heat lovers (optional)
PREP TIME: 7 min, COOKING TIME: 30 min, SERVINGS: 6 – 8
HOW TO MAKE:
-Roughly chop up the Butternut squash, onion and garlic
-In a large deep casserole dish, pour in a splash of olive oil and fry off the vegetables over a medium heat – just for a few minutes for the onions to soften and caramelised
-Pour in the stock and parsley and mix well
-Season with salt and pepper and leave over a medium to low heat for around 25-30 minutes (until the squash is cooked and soft)
-Take off the heat and let it cool slightly, then with a hand blender, blend until you have a smooth soup consistency (add more water if it’s too thick)
Fancy adding a little something extra? Then try my delicious Thai red curry and butternut squash soup – It won’t disappoint!