This silky butternut squash soup is probably the simplest soup I have ever made. You only need three ingredients, some water, and seasonings. It is incredibly quick to make, and so delicious!
Different kinds of squash are not only a beautiful autumn decoration, but also a healthy addition to our diet. Butternut squash has very little calories and is easily digestible, so it does not make you feel bloated. It has a great amount of dietary fibre (and so can help with a mild constipation) and of vitamin A which makes it one of the top sources of beta carotene. Other benefits include a high content of potassium, as well as vitamin B6 and C. It is also low in fat.
Carefully choose the vegetables you use, especially the squash as this is the basis of the soup. I have noticed there is a huge difference in taste when you buy a squash from a supermarket as compared to a farmer’s market. Not everybody has access to home-grown produce, farmer’s markets or organic vegetables. However, if you have the opportunity to get a squash of a superior quality, do so. The soup will not only be healthier but also taste so much better!
- 1 butternut squash, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 stalk of celery, chopped
- salt and pepper to taste
- First, prepare the squash. You can even peel and chop it a day before cooking the soup.
- Throw chopped potatoes and celery into a pot and cover with water (or vegetables stock). Do not use too much water, you only need enough to cover the vegetables. You can still add more water later if you feel like the soup is too thick.
- Simmer for about 5 minutes, then add chopped squash and a little more water (again just enough to cover the veggies). Cook for about 10 more minutes or until everything is soft.
- Season with salt and pepper, then blend with a hand blender to achieve smooth and silky consistency.
- Serve on its own or with fresh crispy bread to make the soup more satisfying.