Kid-Friendly, Cheap, and Nutritious Soup: Butternut Squash With a Dash of Nutmeg

Updated on July 12, 2018
Glenis Rix profile image

Glenis has been chief cook and bottlewasher in her home for over forty years. Nowadays she prefers to cook food which is quick and healthy

A good wholemeal bread served with butternut squash soup will boost the intake of dietary fibre, vitamin B6 and protein
A good wholemeal bread served with butternut squash soup will boost the intake of dietary fibre, vitamin B6 and protein | Source

A Quick, Cheap, and Nutritious Soup

What could be more comforting than a large steaming bowl of this colourful family favourite served with a really good wholemeal bread? My grandchildren love it. To make a more substantial lunch or supper, toast the bread, spread with some grated cheese, and then pop under the grill until melting. Enjoy the slightly sweet flavour of the soup with the warmth of added nutmeg, perhaps adding a dash of turmeric for its health-promoting properties; and bask in the satisfaction of having produced a low-cost, healthy, and nutritious meal for minimal effort. Any leftovers can be frozen or kept in the refrigerator for the next day.

5 stars from 1 rating of Butternut Squash Soup

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Five or six large servings

Ingredients

  • 1 medium (around 2lb) Butternut Squash, Chopped, seeds removed (no need to peel)
  • 1 large Onion, Chopped
  • 1 Carrot, Sliced
  • 1 stick Celery, Chopped
  • 1 clove Garlic, Chopped
  • 2 pints Stock (chicken or vegetable), Hot
  1. Wash and chop the vegetables
  2. Sweat the vegetables with a tablespoonful of olive oil or butter in a covered pan for around ten minutes. If you plan to add a spoonful of turmeric now is the time to do it, as the beneficial properties of this super spice are enhanced by cooking with fat. Shake the pan regularly to prevent sticking.
  3. Add the garlic and the hot stock to the vegetable mixture
  4. Cover the pan. Bring to the boil and then simmer for approximately 20 minutes
  5. Blitz the soup in a liquidiser (if you don't own a liquidiser you could pass the soup through a sieve). Alternatively, cut the vegetables into small bitesize pieces before cooking and serve a chunky soup.
  6. Before serving, check the seasoning. Add salt and freshly ground black pepper to suit personal taste. Stir in freshly grated nutmeg (optional)
  7. If the consistency of the soup is too thick for your taste thin it a little by adding more stock/water or some milk.

The Benefits of Adding Turmeric to Food

Note: Turmeric is renowned for its anti-inflammatory properties, which derive from curcumin, the yellow pigment. It has long been a key ingredient in Ayurvedic medicine. Research into its benefits is ongoing. Recent clinical trials found to be more successful than a placebo in relieving pain associated with osteo and rheumatoid arthritis.

After preparing this soup, it can be stirred into individual servings according to personal preferences.

Nutritional Content of Butternut Squash

The American Department of Agriculture website lists ninety-three nutrients contained in butternut squash. A single serving has huge amounts of Vitamin A and Carotene, enough to satisfy our daily requirements, as well as a whole raft of other vitamins and minerals essential to good health.

Butternut Squash is a rich source of Vitamin A and beta-carotene which are essential to good health
Butternut Squash is a rich source of Vitamin A and beta-carotene which are essential to good health | Source
Source

Note: Don't get too hung up on the proportions of the vegetables in this soup. They are not carved in tablets of stone. The recipe can be varied to satisfy individual tastes or to make use of what is in the vegetable box of the refrigerator.

Other Ways to Serve Butternut Squash

  • Roast chunks of butternut squash and serve as a side dish
  • Saute chunks of butternut squash and toss into pasta with some pine nuts and chopped sage

Comments

Submit a Comment

  • jo miller profile image

    Jo Miller 

    14 months ago from Tennessee

    I had no idea you could cook butternut squash like this without peeling. They're very hard to peel, so this will make me more apt to use it in cooking.

    Thanks for all of the information.

  • MsDora profile image

    Dora Weithers 

    14 months ago from The Caribbean

    Thanks for the recipe plus all the nutritional information. I love the butternut squash.

  • Spanish Food profile image

    Lena Durante 

    14 months ago from San Francisco Bay Area

    It sure is! I often roast it and then scrape all the flesh out, but I'm definitely going to throw it all in the food processor from now on.

  • Glenis Rix profile imageAUTHOR

    GlenR 

    14 months ago from UK

    It's a tip from celebrity chef Jamie Oliver. I was very pleased because butternut squash is a pain to peel!

  • Spanish Food profile image

    Lena Durante 

    14 months ago from San Francisco Bay Area

    I'm not sure I've ever seen a butternut squash soup recipe with the skin included! I love the idea, because there's actually a lot of nutrition in peels. Thanks for sharing!

  • Glenis Rix profile imageAUTHOR

    GlenR 

    14 months ago from UK

    Hi. Thanks for visiting. I ate some for supper this evening!

  • Coffeequeeen profile image

    Louise Powles 

    14 months ago from Norfolk, England

    That looks lovely. I'll make a note of this recipe to try. Thankyou. =)

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