I know that soup isn't exactly the summer staple, but this recipe is so tasty that you'll want to be eating it all year long! This recipe was modified from a Weight Watchers one, which you can find here.
I've made a few different versions of this soup over the last few
months, my favourite two being this one and another which has roasted
garlic instead of the lime....yum!
Now, let me tell you the recipe for this lovely soup...
Now, let me tell you the recipe for this lovely soup...
Ingredients:
1 portion of butternut squash {peeled, de-seeded and diced into 1 inch cubes}
2 medium onions {quartered}
2 cubes of vegetable stock {dissolved in two pints of hot water}
1 lime {the juice of}
Pinch of salt and black pepper to season
1 portion of butternut squash {peeled, de-seeded and diced into 1 inch cubes}
2 medium onions {quartered}
2 cubes of vegetable stock {dissolved in two pints of hot water}
1 lime {the juice of}
Pinch of salt and black pepper to season
Method:- Preheat the oven to Gas Mark 7/220°C/425°F.
- Place the diced butternut squash and onion in a large roasting pan or baking dish. Bake, uncovered, for 45 minutes, until tender {if you are doing the roasted garlic version, I would add your chopped garlic in here too}.
- Remove from oven, tip into saucepan and add the stock.
- Bring to the boil, reduce heat and simmer for 15 minutes. Let cool about 15 minutes {do not pour hot soup directly into food processor, or you risk it exploding}.
- Purée in batches in blender or food processor.
- Once blended, pour the soup into a sauce pan and add the juice of one lime and season with salt & pepper to taste.
Adding in the lime at the end really gives it a refreshing edge, perfect for this time of year. The roasted garlic or curry versions are great in the autumn and winter. For those of you who are calorie counting it's also super healthy (0PP for those Weight Watchers out there) and makes a perfect light lunch or pre-dinner appetiser. If you do make it, tag me in your photos (Instagram) or leave your links below so I can drool at them!
- Place the diced butternut squash and onion in a large roasting pan or baking dish. Bake, uncovered, for 45 minutes, until tender {if you are doing the roasted garlic version, I would add your chopped garlic in here too}.
- Remove from oven, tip into saucepan and add the stock.
- Bring to the boil, reduce heat and simmer for 15 minutes. Let cool about 15 minutes {do not pour hot soup directly into food processor, or you risk it exploding}.
- Purée in batches in blender or food processor.
- Once blended, pour the soup into a sauce pan and add the juice of one lime and season with salt & pepper to taste.
Adding in the lime at the end really gives it a refreshing edge, perfect for this time of year. The roasted garlic or curry versions are great in the autumn and winter. For those of you who are calorie counting it's also super healthy (0PP for those Weight Watchers out there) and makes a perfect light lunch or pre-dinner appetiser. If you do make it, tag me in your photos (Instagram) or leave your links below so I can drool at them!
