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How to cook Butternut Squash and Thyme Soup (ve)

Butternut Squash and Thyme Soup in a white bowl garnished with pools of natural yogurt and a sprif of thyme

Butternut Squash and Thyme Soup

Butternut Squash and Thyme Soup is made from a squash which, as its name suggests, has a sweet, rich, buttery flavour, with added herbs. If you wish, you can keep the soup chunky by liquidising it only for a short time. A very fresh butternut squash is much easier to peel and cut than one that has been refrigerated for a week or more.

Serves 4
Per serving: 129 calories, 1g fat
Prep time: 20 minutes
Cook time: 30 minutes


1kg (2lb) butternut squash
3 celery sticks, sliced
2 medium onions, chopped
1 garlic clove, crushed or ½ teaspoon Easy Garlic
2 teaspoons chopped fresh thyme (Remove the small leaves from the stalks of the thyme with a knife or by hand. Lemon thyme works really well with this recipe)
1 litre (2 pints) vegetable stock or use a vegetable stock pot
2 bay leaves
Rapeseed oil Frylight spray
Freshly ground black pepper
2 tablespoons live natural yogurt and a sprig of thyme to garnish


  1. Cut the squash in half lengthways. Remove the seeds and discard. Peel away the thick skin using a peeler or small knife.
  2. Chop the flesh into small pieces. Place in a large pan sprayed with rapeseed oil (Frylight) with the celery, onions and garlic and dry-fry on a low heat for 2 – 3 minutes.
  3. Add the thyme, stock and bay leaves and simmer gently until the vegetables are soft.
  4. Remove the bay leaves. Place the soup in a blender and liquidise until smooth.
  5. Return the soup to the pan and adjust the consistency with a little extra stock if required and reheat. Season with freshly ground black pepper.
  6. Just before serving, remove from the heat and stir in the plain yogurt, reserving a little for the garnish.
  7. Pour into individual warm serving bowls and garnish with yogurt and a sprig of thyme.
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Recipe © Rosemary Conley Enterprises

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