Posted in Recipes, What's for Dinner Mom?

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup

Butternut Squash soup
I flitted through a newspaper on one of my recent escapades into town and with my free read over coffee I came across a write-up on a detox.  The writer followed Gwyneth Paltrow recipes and at the end of the programme found her clothes looser but had found the cooking hard work.  A lot of time, a lot of prep. and some hard to find ingredients.  One recipe that the writer raved about however was this soup – handy as a standby to have in the fridge.  As I work from home this appealed to me as when you work in proximity to your own fridge there is a danger that, when you swing out of it ravenous of a lunchtime, you will pick and grab at everything in sight – handfuls of grapes, wedges of cheese, leftover roasties; and they’re often gobbled before you even realise what you’ve eaten.  A healthy soup that will heat up in a minute is the perfect safeguard against fridge piggery.  Or so I thought when I prepared this soup.  Yes, I thought, there’ll be a jug of this and I’ll have a bowl every lunchtime for the week.  WRONG!  The first hurdle was that I devoured two bowls in the tasting myself.  On the kids’ return from school five of them decided they’d have a taste too.  While I cooked dinner I succumbed to another bowlful as a ‘starter’ which meant that there was one remaining bowl hidden for the following day’s lunch.  This is DELICIOUS soup. I recommend doubling of quantities especially if you find butternut squash on special offer.

Butternut Squash cut
Butternut Squash cut
Butternut Squash oiled and seasoned
Butternut Squash oiled and seasoned
Butternut Squash ready for oven
Butternut Squash ready for oven
Butternut squash out of oven
Butternut squash out of oven
Butternut Squash cooked
Butternut Squash cooked

Butternut Squash soup
Spiced Butternut Squash Soup
You will need:
1 butternut squash
1 tbsp olive or rapeseed oil
1 tbsp coconut oil
1 large onion
2 garlic cloves
chunk of ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
700ml chicken stock
Preheat the oven to 200C
Half and de-seed the butternut squash
Oil with olive or rapeseed oil and season on the flesh side
Place butternut squash flesh side down on baking tray lined with baking paper and cook in hot oven for 35 minutes
Meanwhile slice the onion, crush the garlic and grate the ginger.
Heat the coconut oil in a large saucepan and add the onion, leave to soften with the saucepan covered over a low heat for 20 minutes
Turn the heat up and add the garlic, ginger and spices to the onions, mixing well and cooking for a minute.  Add the chicken stock and reduce to a simmer.
Once the butternut squash has been cooked use a spoon to scoop the tender flesh into the soup.  Bring to the boil, reduce to simmer for 10 minutes and blend before serving.
‘Til next time, Sheila.


Irish food & travel blogger & mother to six children, author of 'Gimme the Recipe' published by Mercier Press in 2012 and 'Enjoy' published by Mercier Press in 2016. Work in admin of our Food Safety Consultancy business - Industrial Management Systems with my husband Denis.

2 thoughts on “Spiced Butternut Squash Soup

  1. This sounds delicioussss. I’ll have to fight the urge to eat the squash when it comes out of the oven, it looks so good!

Would love to hear your thoughts...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.