Make-And-Freeze Butternut Squash and Lime Soup

A quick, healthy vegetarian soup batch made with butternut squash, milk, and lime. Perfect for freezing and making ahead.

Vegetarian Healthy Soup Quick Batch Cook Freezer Friendly

Estimated Nutrition

Calories

155

kcal / serving

1550 kcal total

Carbs

12g

per serving

120 g total

Fat

10g

per serving

100 g total

Protein

per serving

40 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

unit

Vegetable Stock Cube

Dairy

Butter

750

Milk

Fruits

unit

Lime

juice only

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

200

Onion

finely sliced

900

Butternut Squash

peeled, seeds removed and cut into 1cm cubes

Method

Transfer to a blender and pulse until smooth.

Bring to the boil, reduce to a simmer, and cook for 6 minutes until the squash is tender.

Add stock cubes, 750ml of water, and the milk.

Season with salt and freshly ground black pepper.

Add the butternut squash and cook for a further 2 to 3 minutes.

Add the onion, cover, and fry gently for 3 to 4 minutes.

Heat the olive oil and butter in a large saucepan.

Season again if needed and stir in the lime juice.