use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterstützt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.
Easy

Butternut Squash & Spinach Soup

This simple, scrummy butternut squash and spinach soup recipe is packed full of good things – not just the dark green spinach (and the butternut squash too) but carrots and leeks as well. There’s a lovely chilli kick too, along with the warmth of cumin to liven things up a bit. With added depth from chicken stock, this soup’s so easy but so warming and delicious!

This simple, scrummy butternut squash and spinach soup recipe is packed full of good things – not just the dark green spinach, but the butternut squash too!

  • Cooking Time
     
    30 minutes
  • Prep Time20 minutes
  • Servings4 portions
Easy
Vegetables
Budget
Lunch
recipe image Butternut Squash & Spinach Soup
  • 1.5 tbsp Flora Cuisine or 20g Flora Buttery
  • 1 leek (pale green and white only), thinly sliced
  • 2 garlic cloves, finely chopped
  • 0.25 tsp hot chilli flakes
  • 1 tsp ground cumin
  • 500 ml butternut squash, peeled deseeded and diced
  • 1 Small carrot, peeled and diced
  • 1 l chicken stock
  • 100 g baby spinach leaves, roughly chopped
  • 15 g fresh thyme chopped, optional
  • hot pepper sauce to taste, optional
  1. In a large saucepan, heat Flora over medium heat. Add leeks and garlic. Sauté until softened and fragrant, about 3 minutes.
  2. Stir in chilli flakes, cumin, squash and carrots, stirring for 1 minute.
  3. Add stock; bring to the boil, reduce heat and simmer covered for 25 to 30 minutes until vegetables are tender.
  4. Stir in spinach and simmer uncovered for 2 to 3 minutes. Pour soup into food processor, reserving some squash for garnish and puree until smooth.
  5. Season to taste with hot pepper sauce and garnish with remaining squash and chopped fresh thyme if desired.