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Butternut Squash and Lime Soup

Serves 15 175g servings if soup is being served as a starter. Serves 10 260g servings if Soup is being served as a main meal.

Ingredients

  • 2 tbsp (0.03 litres) olive oil
  • 50g butter
  • 200g onion, thinly sliced
  • 900g butternut squash, peeled and cut into 1cm dice
  • 1 vegetable stock cube
  • 750ml milk
  • 750ml water
  • salt and freshly ground black pepper
  • 1 lime, juiced

Method

1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and sweat for 3 - 4 minutes.

2. Add the butternut squash and continue to sauté for a further 2 - 3 minutes.

3. Add the remaining ingredients, except the lime juice, and bring to the boil.

4. Reduce to a simmer and cook for 6 minutes, or until the butternut squash is cooked.

4. Put the soup in a blender and whizz until smooth.

5. Adjust the seasoning to taste and finish with fresh lime juice.

Nutritional Analysis

Per portion, as a main (268g)

  • Energy: 119 kcal / 499 KJ
  • Fat: 6.2g
  • Saturates: 3.5g
  • Protein: 3.9g
  • Carbohydrate: 12.7g
  • Sugars: 8.8g
  • Fibre: 1.7g
  • Sodium: 263mg

Per portion, as a starter (179g)

  • Energy: 79 kcal / 333 KJ
  • Fat: 4.2g
  • Saturates: 2.3g
  • Protein: 2.6g
  • Carbohydrate: 8.5g
  • Sugars: 5.8g
  • Fibre: 1.1g
  • Sodium: 175mg

Per 100g

  • Energy: 44 kcal / 186 KJ
  • Fat: 2.3g
  • Saturates: 1.3g
  • Protein: 1.5g
  • Carbohydrate: 4.7g
  • Sugars: 3.3g
  • Fibre: 0.6g
  • Sodium: 98mg

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