Try this delicious Butternut squash soup recipe from The Batch Lady
THIS week I bring you two brilliant freezable soup recipes that are guaranteed to warm you up on a cold February day.
Nutritious and delicious soups are something I always have a batch of. I love freezing them in individual containers for quick work lunches.
Make sure you label your batched meals before putting them in the freezer.
I use chalk pens to write what is in the container, as well as the cooking instructions to make things super-easy when I need it.
Butternut squash and sweet potato soup
Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
YOU NEED:
- 1 tbsp olive oil
- 230g frozen diced onions
- 2 tsp frozen chopped garlic
- 2 tsp frozen ginger
- 200g frozen chopped butternut squash chunks
- 200g frozen sweet potato chunks
- 100g frozen sliced carrots
- 1 vegetable stock cube
- 400g tin coconut milk
- 2 tsp korma spices
- Handful fresh coriander
METHOD:
Heat the oil over a medium setting, add the onions, garlic and ginger and cook until softened.
Transfer to a lidded pan along with the butternut squash, sweet potato, carrots and stock cube and cover with boiling water. Cook for five minutes.
Stir in the coconut milk and korma spices. Cook for another 20 minutes. Once the vegetables are soft, remove them from the heat and blend with a stick blender. Add water to loosen it.
Finish with a sprinkling of some chopped fresh coriander.
Ready to freeze: Once cooled, portion the soup into freezable, sealable soup bags – one cup per portion.
Ready to eat: Add the frozen soup to a saucepan and heat through slowly until fully defrosted and piping hot.
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