Make-and-freeze butternut squash and lime soup
Prep time less than 30 mins
Cook time less than 30 mins
From Operation Hospital Food with James Martin
This quick, simple recipe makes a big batch of healthy soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal. Each serving provides 155kcal, 4g protein, 12g carbohydrate (of which 8.5g sugars), 10g fat (of which 5g saturates), 2.4g fibre and 0.8g salt.
Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
Transfer to a blender and pulse until smooth.
Taste, and add more salt and pepper if required. Finish with a little lime juice.
- 2 tbsp olive oil
- 50g/1¾oz butter
- 200g/7oz onion, finely sliced
- 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
- salt and freshly ground black pepper
- 2 vegetable stock cubes
- 750ml/1¼ pint milk
- 1 lime, juice only
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