Make-And-Freeze Butternut Squash and Lime Soup

A quick, healthy vegetarian soup batch made with butternut squash, milk, and lime. Perfect for freezing and making ahead.

Cook Time

15 mins

Produces

10 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
unit

Vegetable Stock Cube

Dairy

50
g

Butter

750
ml

Milk

Fruits

1
unit

Lime

juice only

NutsSeeds

1
unit

Salt

to taste

1
unit

Black Pepper

freshly ground, to taste

OilsFats

2
tbsp

Olive Oil

Vegetables

200
g

Onion

finely sliced

900
g

Butternut Squash

peeled, seeds removed and cut into 1cm cubes

Steps

Heat the olive oil and butter in a large saucepan.
Add the onion, cover, and fry gently for 3 to 4 minutes.
Add the butternut squash and cook for a further 2 to 3 minutes.
Season with salt and freshly ground black pepper.
Add stock cubes, 750ml of water, and the milk.
Bring to the boil, reduce to a simmer, and cook for 6 minutes until the squash is tender.
Transfer to a blender and pulse until smooth.
Season again if needed and stir in the lime juice.