Butternut squash and lime soup





Preparation time
Less than 30 mins

Cooking time
10 to 30 mins

10 servings

By James Martin
From Operation Hospital Food with James Martin

This quick, simple and healthy soup makes a perfect lunch – just add bread and butter. It freezes brilliantly too.


  • 2 tbsp olive oil
  • 50g/1¾oz butter
  • 200g/7oz onion, finely sliced
  • 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
  • salt and freshly ground black pepper
  • 2 vegetable stock cubes
  • 750ml/1¼ pint milk
  • 1 lime, juice only

Preparation method

  1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
  2. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
  3. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
  4. Transfer to a blender and pulse until smooth.
  5. Taste, and add more salt and pepper if required. Finish with a little lime juice.