Butternut 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/

My optimal Self Care Food Plan restores love and balance to your meal times.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

A FREE Gift for your Way

Join our mailing list and receive a free eBook!

You have Successfully Subscribed!