Vegetable Recipes

Butternut squash soup

Roasted squash soup

Check out my gorgeous butternut squash recipe in this week’s Cork Independent. I’m having it as part of my healthy eating plan, for lunch today as I think its just lovely. I’ve just baked up some rosemary and cheese scones to with it – perfect late afternoon lunch.

By the way, sorry for the lack of photos lately. My laptop is no longer reading my camera and so I have to figure out how to change this.

Butternut squash soup

Butternut squash soup

Ingredients

  • 1 butternut squash
  • 2 onions, chopped
  • 1 inch root ginger, grated
  • 3 stalks lemongrass
  • Half a red chilli, deseeded and chopped 1 tin of butter beans
  • 1 litre of boiling water
  • Sea salt and freshly cracked pepper

Instructions

  1. Peel the butternut squash with a potato peeler (it's easier than you think!!) and scoop out the seeds. Chop roughly.
  2. Saute the chopped onions in a little water for 5 minutes. Meanwhile, remove the harder outsides of the lemongrass and finely chop.
  3. Add the butternut squash, ginger, pepper, lemongrass and chilli to the pan and give a good stir.
  4. Add the boiling water and cook for 20-30 mins until the butternut squash is soft. Add the butter beans.
  5. Blitz with a hand held blender or a liquidizer and add a little more salt and pepper if needed.
  6. Wheat free, gluten free, sugar free and dairy free
https://www.lucyhyland.com/food-for-living-blog-butternut-squash-soup/

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