Butternut squah soup recipe: 59 photos
FAQ
Line a large roasting tray with baking paper, toss the squash with the oil and roast for 25-30 minutes or until completely soft. 2. Scoop out the flesh into a bowl (discarding the skin). Mash well and leave to cool before mixing in the Parmesan and egg yolk.
It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases. Having a good potassium intake is important in maintaining healthy blood pressure. Butternut squash soup is a good source of fiber AND potassium!
Do you have to peel butternut squash for soup? No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked.
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
7 ways to cook with butternut squash
- Butternut squash soup. ...
- Spicy squash and spinach soup. ...
- Roasted butternut squash. ...
- Butternut squash laksa. ...
- Moroccan-spiced tomato sauce with roast vegetables and chickpeas. ...
- Beef and butternut squash moussaka. ...
- Chilled toffee apple creams.