Butternut Squash Soup
Perfect for cold January evenings, this vibrant creamy and nutritious butternut squash soup boosts immunity, is anti-inflammatory and contains B vitamins and folate which are important for us ladies suffering with PCOS. And if that’s not a good enough reason to go buy the ingredients right now, it’s also good for your digestion and your heart!
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions diced
- 1 garlic clove, thinly sliced
- 850ml hot vegetable stock
- 4 tbsp crème fraîche, plus more to serve
- Heat oven to 200C/180C fan/gas 6. Slice the butternut squash into large cubes, about 4cm squared, then toss in a roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until they start to turn golden and soften.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan then add the onions, garlic. Cover and let simmer away on a very low heat for around 20 minutes or until the onions are really soft and transparent.
- Once the butternut squash has finished cooking, tip into the same pan as the onions and add the stock and crème fresh.
- Using a stick blender, blend the soup until nice and smooth and return to the heat and gently warm.
- Season to your liking and transfer into bowls with a swirl of crème fresh.