Low fat, low cost soup – Simple Butternut Squash Soup

I am back in the capital and kinda not liking it already. Where are the fields?! And the water?! And the mountains?! AND THE DOG! Sigh. As nice as it is to be back in my own space and shall be nice to see all them there foreign classmates tomorrow, I miss my dog and horses and fields!

I’m afraid, my dear peoples, that this may mark the end of any luxurious baked treats and will be the beginning of student friendly and very cheap meals! For I am buying my own food now and can’t really afford so much to splash out on lovely lovely chocolate…

So this week the plan is chicken curry (Not from a jar obviously), maybe some cottage pie.. Also, I’m going to try and eat porridge again. I break out the porridge every few months with the best of intentions, but I just can’t get used to it. I’m thinking a nice teaspoon of vanilla sugar may help me out this time. Any suggestions? I would try it with strawberries but they’re a bit on the pricey side and quite addictive… mmmm strawberries. For any of you who are Irish- Don’t you just haaate how much fruit costs. Especially strawberries and watermelon… 3.99 for a watermelon today, 4.99 price tag on strawberries so put em back down! Sigh.

Right. Well on the note of cheap and nutritious: Butternut squash soup. It’s a steal at about 2 Euro a pot! Perhaps not the best day to put it up, what with it being warm and all, but never fear, the rain will return…

Roasted Butternut Squash Soup

You shall need about your person:

1 plump and tasty Butternut squash
1 medium sized onion
About 500mls or so of vegetable stock
A drizzle of olive oil
Salt & pepper to taste

Here we go:

Preheat your oven to 200º

Peel and chop your butternut squash. Butternut squash does not like to be peeled but you can overcome this by popping the offending item in your microwave for about 2 minutes on medium. It softens it up nicely. Then you can peel it pretty easily with a potato peeler. Cut it in half, scoop out the seeds, and chop it up into nice little chunks. Lob them all on a baking tray.

Next, peel and roughly chop your onion. Place it nicely on the baking tray. You don’t lob onions anywhere. Onions can make you cry…

Drizzle it with olive oil and fire it in the oven until it gets all lovely and tender. It needs to be soft. For me this takes about 40 minutes or so, but it depends on the size of your butternut squash pieces. I tend to pop in a few baking potatoes so as not to waste the electricity! (Lunch idea: Baked potato, ham & cheese/tuna and sweetcorn)

When its all nice and done, take out the tray, empty the whole lot into a nice big blender and whizz it round with about 500mls of vegetable stock. I like gloopy soup so I use a little less sometimes. Season to taste.

Voilà, you are done.

Beautiful and delicious orange soup. Crumble a little feta cheese on top and serve with fresh crusty ciabatta for optimum enjoyment levels.

I still don’t like Dublin today.

12 thoughts on “Low fat, low cost soup – Simple Butternut Squash Soup

  1. Pingback: Tweets that mention Right. I’m sulking « Musings of a med student.. -- Topsy.com

  2. Dunnes for punnets of strawberries for 2.99 or 2 for a fiver at the moment. And always check Lidl or Aldi for cheap fruit and veg, best places. Also if you’re in Dub, check out the Asian markets, I miss them more than anything 😦

    I have a similiar soup with toasted curry powder, butternut squash is so tasty.

    • It really is. Thanks for the heads up! I shall hasten to Dunnes today and load up methinks 🙂 Looking forward to when all the wexford strawberries are out all round the place, giant punnets of them. Excellent strawberries 🙂

  3. Also, try some cinnamon on your porridge or grapes, I love both on mine. Grapes are great for a little crunch.

  4. Best of luck in Med school. Thanks for visiting my site. Great trick for peeling the squash. I halve, seed and roast them with a little olive oil, salt and pepper then scoop out the flesh. I usually toast some curry powder as the first responder said, in a dry pan. It makes the house smell like India for a couple of days but is worth it.

    Someday I’ll get to Ireland, spent three months in Glasgow a couple years ago but only traveled in country. My parents probably named me Deirdre for a reason… Cheers! dee@cookingwithdee.net

  5. Hey Sarah – just found your blog & love it! Do you make porridge with milk or water? I find it’s so much more palatable with milk, nearly creamy! 🙂

    • Thank you! I make it with skimmed milk and then put in a bit extra after. Have been trying it with vanilla sugar, but have been keeping with the weetabix moreso. I’ll wean myself onto it yet 🙂

  6. Pingback: Butternut Squash revisited – The best recipe | Cake in the country..

  7. Pingback: Christmas Food Planning: 7 Dairy-Free Recipes to Tantalise Your Tastebuds!! « From Marian's Kitchen

  8. 2 years late but porridge with cinnamon and sweetened with honey once cooked. Yum, sets me up every morning. And the soup….its lovely. I cook it by simmering the veg in the stock on the cooker top.

  9. Pingback: Christmas Food Planning: 7 Dairy-Free Recipes to Tantalise Your Tastebuds!! | Herbi & Carni


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