14632 522 261 522 0 405. We earn a commission for products purchased through some links in this article. Spicy Butternut Squash Soup This delicious, butternut squash soup won’t fail to prepare butternut squash you up in the winter.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Heat the oil in a large pan. Add squash and onion, cover and gently fry for 10min until softened and slightly coloured. Add cumin and garlic and fry for 1min, then pour in stock.
Bring to the boil, then simmer for 15min until squash is tender. Serve garnished with harissa to taste, a swirl of cream and some fresh coriander. Transfer to a container and freeze for up to three months. To serve, defrost in fridge, then reheat gently until piping hot and complete recipe.
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This article has been viewed 391,374 times. Butternut squash is delicious and healthy, and you can use it in a number of different recipes. Buy butternut squash when it’s in season and freeze it so you can enjoy it year-round! Peel and cut the squash into your desired size. Cut the squash in half and cut off both ends. The squash should be able to stand flat on its end. Use a sharp chef’s knife with a smooth blade to shave off the outer peel.
Cut the butternut squash into cubes. Remove the seeds and pulp as you cube the squash. Spread the chunks out onto a baking sheet and freeze. Line the baking sheet with parchment paper and place the butternut squash pieces on top.