There’s nothing quite like a warm, nourishing soup to combat the chill of winter days. While it might be tempting to grab a ready-made soup from the supermarket, these often contain preservatives and may not live up to their appetising appearance.
Fortunately, whipping up your own soup at home is a breeze, particularly with this butternut squash soup recipe courtesy of Diane from Best Recipe Box. The recipe calls for just two primary ingredients – butternut squash and either vegetable or chicken stock.
Diane describes the recipe as “super simple and easily adaptable”, and suggests enhancing it with garnishes such as pumpkin seeds, herbs, and a swirl of cream, reports the Express. The recipe has been well-received, with one home cook describing it as “so easy and delicious”.
Here’s how to make this two-ingredient butternut squash soup.
Two-ingredient butternut squash soup
Ingredients
- 1 medium butternut squash
- 2 tbsps olive oil
- 950ml of chicken or vegetable stock
- Salt and pepper to taste
- Toasted pumpkin seeds, sour cream, parsley (optional)
Method
Begin by peeling and coring the butternut squash, then dice it into one-inch cubes. Heat a large saucepan over medium-high heat, add the olive oil followed by the butternut squash cubes.
Sauté the squash for five minutes until it starts to brown, then pour in the stock. Let the butternut squash simmer for about 20 minutes or until it becomes tender.
Finally, blend the soup. You can use an immersion blender or hand-held blender, depending on what you have available.
After blending, return the soup to the saucepan for reheating. Season with salt and pepper as per your preference.
Serve it up with optional toppings and your chosen sides.