Butternut squash and lime soup





By James Martin
From Operation Hospital Food with James Martin

This quick, simple and healthy soup makes a perfect lunch – just add bread and butter. It freezes brilliantly too.


  • 2 tbsp olive oil
  • 50g/1¾oz butter
  • 200g/7oz onion, finely sliced
  • 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
  • salt and freshly ground black pepper
  • 2 vegetable stock cubes
  • 750ml/1¼ pint milk
  • 1 lime, juice only

Preparation method

  1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
  2. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
  3. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
  4. Transfer to a blender and pulse until smooth.
  5. Taste, and add more salt and pepper if required. Finish with a little lime juice.


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