Butternut Squash Soup

Last week I ordered a butternut squash on my online shopping and this 1.7kg behmouth turned up!  I had planned having it roasted with chicken but it was so big I decided to turn it into a soup for lunch. It is an excellent source of vitamin A and C and good source of vitamin E. Surprisingly enough it is also a source of Omega 3 and Omega 6 fatty acids (not as much as fish or flaxseed but if you are not taking a supplement every little helps)

  1. Turn on oven. Mine is a fan one and appears to have nuclear tendencies but 170 would probably be good.
  2. Cut squash in half lengthways.
  3. Mix 2 tablespooons of olive oil or coconut oil with 1 teaspoon of garlic (I am very lazy and use jar garlic, if you are not then I would crush about 2 cloves)
  4. Baste the tops of the squash with the oil
  5. Add a sprig of rosemary and sprinkle paprika all over
  6. Butternut Squash Soup - Whole Life Fitness

  7. Bake for about 45 minutes  or until a knife goes in easily, again oven dependent.
  8. Boil a pint of chicken stock, if you have home made it will taste better (after having a roast just boil the carcass with some water for a couple of hours, strain and then freeze)
  9. Remove the rosemary (I find it too overpowering)
  10. Butternut Squash Soup - Whole Life Fitness

  11. Scrap all the squash into the boiling chicken stock and simmer for about 20minutes.
  12. Butternut Squash Soup Farnham

  13. Use a handblender to blend the ingredients of the saucepan and there you go gorgeous butternut squash soup with a little bit of a kick from the paprika.

P.S I love coconut so if you want add roughly 50g coconut cream to the pint of chicken stock. Also test whilst the soup is cooking and add more paprika/chill if you want a real kick.

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