Spinach & Butternut Squash Soup - simply delicious!
User Reviews
5
Spinach & Butternut Squash Soup - simply delicious!
Description
Spinach & Butternut Squash Soup brings together the natural sweetness of butternut squash and the mild earthiness of fresh baby spinach. The recipe begins by gently frying diced onion, sliced leek, and crushed garlic in rapeseed oil and butter, developing a flavorful aroma base. Adding cubed butternut squash and sautéing intensifies its sweetness before pouring in vegetable stock and seasoning with black pepper. After simmering to soften the squash, fresh spinach leaves are wilted briefly in the hot soup. The mixture is then blended until smooth, producing a creamy consistency with a hint of natural vegetable sweetness.
The soup's texture is rich and smooth, balanced by the savory notes of garlic and leek. The final garnish with onion salad crispies adds a pleasant crunch contrasting the creamy soup, enhancing the eating experience. Its comforting warmth makes it suitable as a starter or light meal, especially on cooler days.
Preparation includes simmering under a lid for 15 minutes to thoroughly cook the squash, then wilting spinach just before blending to preserve its color and freshness. The soup can be served immediately for best texture and flavor.
Ingredients
- 1 tbsp rapeseed oil
- 25 g butter or to make vegan use another 1 tbsp rapeseed oil
- 1 onion diced
- 1 garlic crushed, clove
- 1 leek sliced
- 500 g butternut squash about ½ a squash
- 800 ml vegetable stock or chicken stock
- 240 g baby leaf spinach washed, bag
- black pepper freshly ground
Garnish
- onion salad crispies
Instructions
- Heat the oil and butter in a large pan over a medium heat.
- Add the onion, leek and garlic and soften for 5 minutes, stirring occasionally.
- Add the butternut squash and fry for another 5 minutes (or until onions and leeks softened), stirring again.
- Add the stock and pepper and bring to the boil.
- Lower the heat and simmer for 15 minutes under a lid.
- Add the spinach leaves, replace the lid and allow to wilt (about 5 minutes).
- Blend the soup and serve garnished with onion salad crispies.
User Reviews
Overall Rating
5
You'll Also Love
