We eat soups at least 3 times a week in the colder months. Soup is cheap, easy and nutritious. Butternut squash soup is the one we eat the most of in our house. We all just really like it, it’s super easy to make and actually easy to adapt the flavours to suit your mood. It’s lovely with smoked paprika, or a more tomatoey flavour.
Recently we’ve haven’t been eating onions as we’ve noticed they affect our stomach. One of our family is following a low FODMAPS diet and onion is one of the culprits for a dodgy tummy. Garic is fine in our case, but if you find this recipe still affects you , if you have similar problems then please omit the garlic too.
This soup could be easily adapted for a vegetarian or vegan diet, just swop the chicken or bone broth with vegetable bouillon powder or vegetable stock. Feel free to adapt this basic recipe, I’d love to hear what creations you’ve made – just add them in the comments below.
Four season butternut squash soup
- 1 knob of butter
- 1 butternut squash
- 1 stick of celery
- 1 cm stick of ginger
- 4 cloves garlic
- 1 leek
- 3 carrots
- 1 small sweet potato
- 500ml chicken bone broth or stock
- 500ml of water
- Pinch of smoked paprika
- 2 bay leaves
- pinch of salt and pepper
- Step 1 Peel the squash and carrots and chop into 2cm chunks. Chop the celery and leek and slice the garlic.
- Step 2 Heat up the butter on a low to medium heat, so not to burn it.
- Step 3 Add the celery and leek and stir and cook until starting to soften, add the garlic, and rest of the veg, grate in the ginger.
- Step 4 Stir until all covered with the butter and slightly soften. Be careful not to burn or brown the garlic as this can give it a bitter taste.
- Step 5 Add the herbs and spices and stir until the vegetables are covered in the spices.
- Step 6 Add the bone broth and stir (particularly if it is straight from the freezer). Then add the water to cover well.
- Step 7 Cover and let it gently simmer on a low to medium heat for a good 20 mins.
- Step 8 Once all the vegetables are soft, let it cool with the lid off and the flavours to develop.
- Step 9 take out the bay leaf when you are ready to whiz up. Then serve immediately with some fresh and warmed gf bread.
- Step 10 It is nice drizzled with a little extra virgin oil or yoghurt.