Are you ready for absolute heaven. This is such a yummy butternut soup, it’s so easy, creamy and contains very little calories for those of us trying to keep the fat off. If you’ve ever thought, “Soup? Meh,” this recipe is here to change your mind. Heads up, the kids may not like this much if they are fussy.
You can pair this with a good ciabatta bread fresh from the oven with some butter as well, even just bread is lovely. Let’s get cooking—your taste buds are in for a treat!
What you need:
- 1 whole butternut squash
- 1 small diced onion
- 2 tablespoons sour cream
- Chicken or vegetable stock
- 2 garlic cloves
- ½ teaspoon mixed herbs
- Salt and pepper
- Olive oil
Instructions:
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- Prep the Butternut: Peel the butternut squash and cut it into cubes. Place the cubes in a bowl of water and set aside.
- Sauté the Onions: Heat 1 tablespoon of olive oil in a steam cooker or large pot. Add the chopped onion and sauté until browned. Then, add the minced garlic and cook for an additional minute.
- Cook the Squash: Drain the water from the butternut squash and add it to the pot. Mix in 1 teaspoon of mixed herbs, along with salt and pepper to taste. Sauté the squash for about 3 minutes.
- Add Water and Cook: Pour in just enough boiling water to cover the squash, then bring to a boil. If using a steam cooker, close the lid and let it cook. If using a pot, check for tenderness with a fork.
- Blend the Butternut Soup: Before blending, I usually remove about 1 cup of liquid to achieve a thicker consistency. Then, add the 2 tablespoons of sour cream and blend until smooth.
I would estimate the cook time at around 35 minutes, Preparation time is around 15 minutes and can serve up to 4-7 people depending on portion sizes.
And there you have it—a warm, comforting bowl of butternut soup that’s perfect for any occasion!
