With the onset of Autumn, I see lots of pumpkins and butternut squashes’  being sold at the market.  My neighbour grows butternut squash and she gave me a huge one and as soon as my son saw it, he wanted to have butternut squash soup.

Is squash good for you?  Yes if eaten in moderation as it has carbohydrates.  Read this article and it will make things a bit clearer.

What is the best way to cut and prepare Butternut Squash?

Butternut Squash grows as a vine and once it starts to grow, you can end up with a huge number of them. When I grew them I used to give a lot away to friends.  The squash has has a sweet, nutty taste similar to that of a pumpkin.  The inside has a  light  orange fleshy pulp with some seeds at one end.  The hard exterior often proves to be a challenge for some people.  The best way is to cut the squash in half and then quarters before removing the outer hard skin. A lot of people are put off from cooking butternut squash as everyone seems to think that chopping it is a chore.  The best way to chop a butternut squash is to keep an old newspaper under the vegetable.

1.  First cut the squash in the middle.

3.  Remove the seeds and cut it into small manageable cubes.  Once all the butternut squash is cut into cubes, you just need to wrap all the rubbish in the newspaper and throw it in the kitchen and garden waste bag. If you have lots of butternut squash, you can always freeze the chopped cubes.

Another way is to cook the whole squash in a pressure cooker or the Instant Pot. Once cooked, it’s easy to peel the outer skin.

Butternut Squash is very quick and easy to make once you have managed to chop and prepare it.  You don’t  need many spices to make it tasty as butternut squash has a lovely sweet nutty taste

The soup is vegetarian and vegan. This could be a perfect starter  for Christmas, Thanksgiving or any celebratory meal.  We love it on its own when it’s cold.  The soup soon warms you up.

• • 1 large butternut squash.  I weighed mine and it was 1500 grams.
  • 1 medium potato
  • 5-6 cloves of fresh garlic
  • 1 tsp grated ginger
  • 1 heaped tbs bouillon
  • Salt and pepper to taste
  • chili flakes to garnish (optional)

Method:

1. Transfer the butternut squash cubes to a  large saucepan. Peel and cut the potato into cubes and add it to the squash.

2.  Add the ginger and garlic and the bouillon powder and add 4 cups of water so that most of the butternut squash are covered with water.

3.  Cover the saucepan and cook on a high heat for 15 minutes,  Stir and allow to cook for a further 15 minutes on a medium heat or until the potatoes  and squash soften.

 

4.  Once the vegetables are soft, allow them to cool and then blend them using a food mixer.  My butternut squash soup turned out to be such a lovely orange colour that it looked more like mango juice than butternut squash soup.

5.  Allow the soup to simmer until the soup looks the right consistency for you . The soup is rich and does not need much salt or any addition of any butter or oils.  You can garnish it with pepper or chili flakes if you like.    Serve it hot with French bread. Any left over soup can be frozen.

How do you cook your Butternut squash soup?

• If you have an instant pot, please follow this recipe for butternut squash soup
• Another variation of the soup is to add sweet potato to the butternut squash rather than a normal potato:  Butternut squash and sweet potato soup

Print Recipe

Butternut Squash Soup

With the onset of Autumn, I see lots of pumpkins and butternut squashes’  being sold at the market.  My neighbour grows butternut squash and she gave me a huge one and as soon as my son saw it, he wanted to have butternut squash soup.

Is squash good for you?  Yes if eaten in moderation as it has carbohydrates.  Read this article and it will make things a bit clearer.

Read the main recipe if you want to know how to chop and prepare the Squash

Course: starter

Cuisine: all

Keyword: butternut squash soup, christmas, diwali, soup, thanksgiving

Servings: 10

Author: Mina Joshi

Ingredients

• 1 large butternut squash.  I weighed mine and it was 1500 grams
• 1 medium potato
• 5-6 cloves of fresh garlic
• 1 tsp grated ginger
• 1 heaped tbs bouillon
• salt and pepper to taste
• pinch of chili flakes to garnish optional

Instructions

• Transfer the butternut squash cubes to a  large saucepan. Peel and cut the potato into cubes and add it to the squash
• Add the ginger and garlic and the bouillon powder and add 4 cups of water so that most of the butternut squash are covered with water.
• Cover the saucepan and cook on a high heat for 15 minutes,  stir and allow to cook for a further 15 minutes on a medium heat or until the potatoes  and squash soften
• Once the vegetables are soft, allow them to cool and then blend them using a food mixer.  My butternut squash soup turned out to be such a lovely orange colour that it looked more like mango juice than butternut squash soup. 
• Allow the soup to simmer until the soup looks the right consistency for you . The soup is rich and does not need the addition of much salt or any butter or oils.  You can garnish it with pepper or chili flakes if you like.    Serve it hot with French bread. Any left over soup can be frozen.

Notes

How do you cook your Butternut squash soup?

• If you have an instant pot, please follow this recipe for butternut squash soup
• Another variation of the soup is to add sweet potato to the butternut squash rather than a normal potato:  Butternut squash and sweet potato soup

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