Butternut Squash Soup
Allergens 
Egg Free
Milk Free
Nut Free
Servings 3 people
Ingredients
- ½ butternut squash peeled, deseeded and chopped into cubes
- 1 onion diced
- 2 large carrots chopped
- 2 medium potatoes diced
- 3 garlic cloves chopped
- 1 sprig fresh rosemary finely chopped
- 1 tsp sage
- 1 cm ginger grated
- 500 ml vegetable stock made using one low salt vegetable stock cube
Instructions
- Heat a little oil in a large pan.
- Fry the onions, butternut squash, carrots and potatoes over a medium heat for 5-10 minutes until soft.½ butternut squash, 1 onion, 2 large carrots, 2 medium potatoes
- Add the garlic, ginger, rosemary and sage and fry for a few minutes more.3 garlic cloves, 1 sprig fresh rosemary, 1 cm ginger, 1 tsp sage
- Make up the stock in a jug or pan.500 ml vegetable stock
- Add the stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Add more stock if needed.500 ml vegetable stock
- Remove from the heat. Using a stick blender, blend until smooth.
Notes
Any leftover soup can be kept in the fridge for up to two days or freezes well for up to three months. Don’t forget to divide into baby friendly (or adult sized!) portions before freezing!
Reheat either back in the pan or in the microwave, stirring regularly until piping hot all the way through. Portions of soup can also be reheated straight from frozen if you’re in need of a quick soup fix! To reheat from frozen, either place in the microwave and stir regularly at 30-40 second intervals, or place portions in a saucepan over a low heat until defrosted before turning up the heat to reheat as usual.
TIP: Large portions of soup will take a long time to cool down! To help cool your soup quickly, divide into smaller portions and place smaller portions into a larger bowl of iced water and stir regularly.
To save space in your freezer, freeze leftover soup either in baby friendly sized portions using a silicone food cube tray or freeze portions flat in labelled freezer bags.
Recipe can be made wheat free by using a gluten free stock cube.
Products we used in this recipe 
Bowl & Spoon
