and squash flesh to a large soup pot. Add water and bring the mixture to a boil over medium heat and cook for 3-5 minutes. Use a hand blender to blend the butternut squash mixture until smooth.

You can find often find cubed butternut squash in the produce section of your grocery store. This soup is perfect as a ...

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this ... squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock.

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

To make in advance, let the soup cool, then transfer it to an appropriate container, cover it, and store it in the fridge for up to three days. Mary Berry’s butternut squash recipe Ingredients ...

This quick, simple recipe makes a big batch of healthy butternut squash soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal. Each serving provides 155kcal ...

Season with a little salt and pepper as you cook. Add the chicken, potatoes, butternut squash and stock. Reduce the heat, cover and simmer for 30 minutes. Remove from the heat and ladle the soup ...

Puree cooked butternut squash along with sauteed garlic and onion mixture and mix into cooked pasta. Add some sage leaves, ...

Soup joumou is traditionally made with calabaza squash, but butternut squash is a fine substitute. Macaroni, broken spaghetti, or another short pasta can be swapped in for the rigatoni.

Lasagna, soup and salad—these basic dishes are all made more delicious by adding super sweet butternut squash. Butternut squash is packed with vitamins, calcium, iron and fiber, and also brings ...