Gluten Free • Vegetarian

Butternut Squash Soup

Butternut Squash Soup

Why make this?

 

This is the easiest lunch, it tastes so delicious and can be in the soup maker in 5 minutes. I like to freeze a few extra portions for a busy day.

 

Who can eat this?

 

Vegetarians: Sure thing, this is the perfect vegetarian lunch.

Vegans: Yes, no substitutions needed.

Celiacs/coeliacs/gluten intolerant: Of course, it’s naturally gluten-free.

Kid-friendly: Yes, if your kid likes a gently spiced flavour as mine does, choose the smooth setting on the soup maker or use a soup wand until lump-free. I add a splash of milk too.

 

Tip!

 

If you’re watching your calories, simply leave out the olive oil. I fry the onions for extra flavour when I have time, when I don’t, I skip it and pop them straight in.

 

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Butternut Squash Soup

: 3
: 10 min
: 20 min
: 20 min
: Easy

By:

Ingredients
  • 1 medium white onion, chopped
  • 1 whole butternut squash
  • 1 teaspoon mild curry powder
  • 1 cup of water
  • 1 tablespoon of olive oil (optional)
  • Salt and freshly ground black pepper to taste
Directions
  • Step 1 Peel the squash and chop into chunks, discarding the seeds.
  • Step 2 Now simply place all of the ingredients into the soup maker or pot.
  • Step 3 If using a soup maker, set to smooth.
  • Step 4 Wait about 20 minutes and voila, hot soup for all the family.
  • Step 5 There’s usually a ‘keep warm’ setting so feel free to make it before lunch and let those spices infuse.
  • Step 6 If using a pot, simply blend with a soup wand when the 20 minutes cooking time is up.


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