Tag Archives: Squash

Squash, Potato and Carrot soup

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With so much squash in the fridge, I had another to use up, and a great response from my earlier effort I determined to use it for another squash soup. Having already used up the Red peppers I replaced these in the soup with carrots. This would help to keep the colour, as well as provide some flavour. I upped the potato count and dropped the lentils in favour of the onions.

We were set to soup and that’s what we did, flavour was good and the soup itself was thick and delicious

Serves: 4

Approximate Calories: 989 (247 calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (olive oil will do)
  • 2 medium onions, chopped
  • 3 medium potato, chopped
  • 2 medium carrots,chopped
  • 1 whole squash, chopped
  • 1 cloves of garlic
  • salt and pepper to taste
  • 2 vegetable stockpots
  • Add hot water to (level 1 in the soupmaker the higher one)

Method

  • Put all ingredients in the soup maker and set to smooth
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Squash & Pepper Soup

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Our first delivery of vegetables after our return from holiday contained two squashes. Jane mentioned that she loved these vegetables, this sparked me off to provide a delicious soup for my wife to enjoy at lunchtime. The question was what to put with it that she would like as well.

Red peppers to add some sweetness, potato for body and lentils for a bit of thickness. I also added cumin for additional flavour. Jane went got a baguette form around the corner and we were set.

Serves: 4

Approximate Calories: 623 (156 calories per serving) 

Ingredients

  • 2 tbsp of rapeseed oil (olive oil will do)
  • 2 red peppers, chopped
  • 1 medium potato, chopped
  • 1 whole squash, chopped
  • 1 tbsp of red lentils
  • 1-2 cloves of garlic
  • 1 tsp of cumin
  • salt and pepper to taste
  • 2 vegetable stockpots
  • Add hot water to (level 1 in the soupmaker the higher one)

Method

  • Put all ingredients in the soup maker and set to smooth
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Squash, Lentil and Ginger Soup

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“Take your Soup to Work Day” If this is not a thing then it should be!

On Sunday I decided that I would take my soup to work for lunch. This soupy offering would replace my usual baguette, crisps and diet coke from a local bakery nearby.  The soup itself would provide me with the calories my body needed not the calories that my head desired and that would be sensible.

Being sensible with my food is not always my thing, also being able to do the right thing is sometimes against my nature as my friends would willingly testify to even if they haven’t been asked?  I set about my task of making a soup for work on the Sunday afternoon before the Tottenham v Bournemouth football match.

Anyway my internal fun police have now left the building so its probably off to the nearest pub to watch the second half……..

Serves: 4

Approximate Calories: 682 (170 calories per serving) 

Ingredients

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 large onion chopped
  • 1 celery stick sliced small
  • 2 garlic cloves chopped
  • 1 piece of ginger chopped (thumb sized)
  • 1 green pepper
  • 1 medium potato
  • 1.75 of a butternut squash chopped
  • 2 handfuls of red split lentils
  • 1 tsp of oregano
  • Salt and pepper to taste
  • 1 Knorr vegetable stockpot (any veg stock will do)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Put all of the ingredient’s into the soup maker and set to smooth.
  • Alternatively put all of the ingredients into a pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
  • Optional – If you like a thinner soup just add more water or for a thicker soup add less water.

Squashy & Mildly Spicy Soup

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As the weather has decided by itself, with consultation, to remain steadfastly cold I meanwhile remain in the winter warmer mode of soup making.

My friends at Able and Cole sent me two large butternut squashes which I thought were headed towards the compost bin. But no I hear you say you cant do that with the most common of the winter squashes! These foot-long, bell-shaped and butterscotch coloured veg must be able to provide some goodness to you. Thinking about its it nutty flesh I began….

Serves: 4

Approximate Calories: 682 (170 calories per serving – if you have bread add about 100 calories) 

Ingredients

  • 2 tablespoon of olive oil (other types of oil will do)
  • 1 tablespoon of butter (optional)
  • 2 medium red onions chopped
  • 2 mild red chillies deseeded & chopped
  • 1.5 butternut squashes
  • 1 clove of garlic
  • 2 Knorr vegetable stock pots (any veg stock will do)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Cut the squash into chunks cover in 1 tablespoon of the oil and some black pepper and roast for about 25 to 30 minutes at about 200.
  • When roasted put all of the ingredient’s into the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
  • Optional – If you like really thick squash soup use 2 squashes not 1.5
  • For a thinner soup add more water for a thicker soup add less water.

Gem Squash Soup

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This soup is made from the remnant’s of my weekly beloved Veg Box and it is absolutely delicious.

The three Little Gem Squashes were sitting unloved in the corner of my fridge so I decided to use them. As with the Black Ban Soup I do like to use some crushed Tortilla’s sprinkled over the top when service to add a little crunch.

Serves: 4

Approximate Calories: 571 (142 calories per serving – add 50 for 4 crushed tortillas over the soup for each serving).

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 knob of butter
  • 1 generous tablespoon of smoked paprika
  • 2 medium onions, chopped.
  • 3 little gem squashes cut into in chunks (or one large squash) with pulp removed.
  • salt and pepper to taste
  • 2 Knorr vegetable stock pots or equivalents
  • Add hot water to (level 1 in the soupmaker the lower one) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to the smooth setting.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done until smooth.
  • For a thicker soup add less water or more Squash.
  • Optional – Crushed Tortilla’s for sprinkling over the soup when serving.