There is nothing better than a bowl of homemade soup on a chilly day so I spent my Sunday afternoon making my favourite Butternut Squash Soup for Josh and I to take to work for lunch during the week. This recipe is very quick and super easy as it’s all done in three simple steps. I’m following Slimming World at the moment and I find soup is a great alternative to sandwiches at lunchtime and much more satisfying than a salad at this time of year. Of course, if you’re not on a diet like myself, then I’m sure this soup would be amaaaaazing to dip a couple of slices of doorstop white bread covered in butter into 😉
Ingredients (Serves 4 and is SYNFREE on Slimming World)
- 1 Onion, roughly chopped
- 1 Medium butternut squash, peeled, deseeded and cut into chunks (or feel free to be lazy and buy it pre prepared)
- 2 Garlic cloves, crushed
- 1 litre of hot vegetable stock
- Salt and Pepper
- 4 Tbsp of fat free creme fraiche to serve (or if you want to be reeeeeally naughty you could use cream)
- 1 Tbsp of chopped fresh thyme leaves to garnish
- Put the chopped onion, butternut squash, garlic and stock in a pan and season with salt and pepper. Bring this to to the boil, then reduce the heat to low and simmer for 25-30 minutes.
- Blend the soup until smooth using a hand blender or food processor.
- Divide the soup between four bowls, swirl a tbsp of creme fraiche into each portion and garnish with a sprinkle of the chopped thyme and a twist of black pepper. Serve and enjoy!
Thanks for reading