Tag Archives: Butternut Squash

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup
Spiced Butternut Squash Soup
image: alittlethoughtforfood.com

This creamy, hearty yet healthy soup, tantalised the tastebuds of my colleagues when I bought a batch to work for my lunch. at around 200 kcals per portion (without an added dash of cream) it makes a tasty and filling lunch.

Serves 4 – Gluten Free*


  • 1 tbsp olive oil
  • 2 medium brown onions, roughly chopped
  • 1 kg Butternut Squash, peeled, de-seeded and roughly chopped
  • 2.5 cm root ginger, peeled and chopped
  • 1 red chilli, de-seeded and sliced thinly
  • 2 tsp cumin seeds, dry roasted
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, roughly chopped
  • 1 litre hot vegetable or chicken stock


  1. Heat the olive oil in a large saucepan.
  2. Add the onion, ginger and chilli. Cook on a low to medium heat for 5-10 minutes until the onions are soft.
  3. Add the Butternut squash , ground spices, cumin seeds and garlic  and cook for a further 5 minutes until the aromas are released.
  4. Turn up the heat, then add the stock plus a good grind of black pepper and bring to the boil.
  5. Turn down to a simmer and allow to bubble slowly for 30 to 35 mins or until the squash is cooked (press against the side of the pan with the back of a spoon, it should be soft).
  6. Blend to a fine consistency with a stick blender, you might need to add some more hot water if the soup is too thick.
  7. Season to taste, then top with a swirl of single or soured cream (optional).

Serve with a hunk of home made bread like my Irish Soda Bread and enjoy…

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

Butternut Squash Soup with Sage and Panchetta

Pumpkin and Panchetta Soup
Pumpkin and Panchetta Soup

This is a gloriously golden and rich soup, Just the ticket for today, which has been a grey, wet and windy Sunday in November.

Serves 4 and it’s Gluten Free too!


  • 3 tablespoons of Butter
  • 2 tablespoons of Olive Oil
  • 1 onion, peeled and chopped
  • 2 clove of garlic, peeled and crushed
  • 1 tablespoon fresh sage leaves, finely chopped (about 3 leaves)
  • 200g thin pancetta slices, roughly chopped
  • 2  medium Butternut Squash ( should be 1 to 1.5 kg), peeled and diced
  • 2 tablespoons of Sherry
  • 1/8 th teaspoon of Cayenne Pepper
  • 1 litre of Chicken Stock (Use Gluten Free Stock for a Gluten Free soup)
  • 150 ml Double Cream
  • Sea salt and freshly ground black pepper to season


  1. Heat a the butter and olive oil in a large pan and lightly sauté the onion, garlic and sageuntil softened.
  2. Add the diced Butternut Squaash and saute for a further 5 mins.
  3. Add the sherry and sizzle for a few seconds to cook out the alcohol.
  4. Pour in the stock and Cayenne and bring to a boil.
  5. Cover with a lid and simmer for 25 minutes until the the Butternet squash is tender.
  6. Fry the panchetta until it’s crispy and pop on a piece of kitchen towel to drain off the fat.
  7. Biltz the soup until it’s smooth, I used my hand blender, you can use a food processor but I’d let it cool a bit first.
  8. Stir in the cream and check for seasoning
  9. Serve the soup in bowls, sprinkle over some crispy panchetta and eat…

Eat with crusty bread (like my Irish Soda Bread), it’s perfect comfort food for a blustery day.