Butternut Squash and Lime Soup

The combination might sound strange but it really does work. We were inspired by a chefs recipe, which we tried but for us it wasn’t quite right so we tried to make our own instead. It turned out really well and we love this soup, we hope you do too.

Butternut Squash and Lime Soup

Serves 4  |  Preparation 30 minutes or less  | Cook 25 minutes


  • 1 medium onion, chopped (ours was 75 g)
  • 1 garlic clove, crushed
  • 1 small butternut squash (ours weighed 380 g once prepared)
  • Zest from 1 lime
  • 1/2 tsp of fresh lime juice
  • 1 tsp corn oil
  • salt and pepper to taste
  • 1 tbsp Alpro Soya Cream
  • 1 vegetable stock cube
  • 1 pint of boiling water


1.) Chop up the onion and garlic and fry in the oil (yes it doesn’t sound much but its enough) until softened.

2.) Add the squash to the pan with the onion and fry off for another minute.

3.) Make the stock with the vegetable cube and pint of boiling water and add to the pan. Bring to the boil and simmer for around 20 minutes until the squash is soft.

4.) Either blend in the pan with a hand blender or allow to cool and liquidise.

5.) Reheat the soup and add the lime zest and juice. Season to taste. Once the soup is hot enough and your happy with the taste, remove from the heat and add the cream and stir well (you do this because if done over heat it can curdle). Its now ready to serve.


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Nutritional Information – per serving

Calories: 76 |  Total Fat: 1.8 g  Polyunsaturated: 0.2 g  | Sodium: 224.3 mg  | Potassium: 364.5 mg  | Total Carbs: 13.5 g  Dietary Fibre: 1.8 g  Sugars: 2.5 g  | Protein: 3.6 g  | Vitamin A: 201.3 %  | Vitamin C: 36.3 %  | Calcium: 8.0 %  | Iron 3.1 %


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