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Spinach & Butternut Squash Soup – simply delicious!

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Spinach & Butternut Squash Soup is utterly divine. You will love this nutritious soup with its creamy texture and subtle garlicky back notes!

Spinach & Butternut Squash Soup - Fab Food 4 All

I didn’t plan to make Spinach & Butternut Squash Soup yesterday as it was my birthday. Hubby offered to take me out for lunch but I knew I had a 1 p bag of bargain spinach in the fridge that was in need of using up. After a quick forage I also found half a butternut squash and a lonely leek that also needed using.

I just can’t bare to waste food and I think this trait was learned from my mum who having been brought up during the war had huge respect for food.

Spinach & Butternut Squash Soup - Fab Food 4 All

So after making myself a birthday cake I just threw the soup together thinking that the butternut squash would be a nice change from potato as a thickener.

Not only was it a great thickener but the sweetness complimented the spinach taking away any bitterness and it tasted almost creamy!

Going out to eat is great but my soup was so delicious I didn’t feel like I’d missed out and my son and hubby also enjoyed it.

Later that evening I had family over for some fizz, homemade cake, cookies, and tea and tomorrow I’m going out with some girlfriends to celebrate:-)

Spinach & Butternut Squash Soup - Fab Food 4 All

I do hope you try my Spinach & Butternut Squash Soup as I will be making this regularly now (I finished it off today and it tasted even better).

Next time though I will double the recipe as this made enough for 4 good portions and when soup tastes this good you want lots leftover!

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Spinach & Butternut Squash Soup – simply delicious!

Spinach & Butternut Squash Soup is healthy and delicious with a creamy texture.
Course Starter
Cuisine British
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 1 tbsp rapeseed oil
  • 25 g butter or to make vegan use another 1 tbsp rapeseed oil
  • 1 onion diced
  • 1 garlic clove crushed
  • 1 leek sliced
  • 500 g butternut squash about ½ a squash
  • 800 ml vegetable or chicken stock
  • 240 g bag baby leaf spinach washed
  • freshly ground pepper

Garnish

  • onion salad crispies

Instructions

  • Heat the oil and butter in a large pan over a medium heat.
  • Add the onion, leek and garlic and soften for 5 minutes, stirring occasionally.
  • Add the butternut squash and fry for another 5 minutes (or until onions and leeks softened), stirring again.
  • Add the stock and pepper and bring to the boil.
  • Lower the heat and simmer for 15 minutes under a lid.
  • Add the spinach leaves, replace the lid and allow to wilt (about 5 minutes).
  • Blend the soup and serve garnished with onion salad crispies.

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Comments

  1. Exequiel Cabral

    I made a butternut squash soup last night but my wife said it is very sweet.I have a bag of spinach in the fridge..
    Do I need to make a spinach soup separately and add to the squash or is there an easier way.Please help a newcomer in the kitchen .

    Reply

    • Camilla

      Hi there, spinach will mulch down nicely if you put it into the hot butternut squash soup, if it’s baby leaves you might want to leave them whole or you can blend:-) So no, no need to make another soup:-)

      Reply

  2. Heidi

    I would have never thought of putting leek, butternut squash and spinach together, but this was super delicious. Finally a way of getting my husband to eat some spinach! Definitely adopted into the soup repertoire, thank you 🙂

    Reply

  3. Choclette

    Love the sound of this soup AND the colour is amazing. We’ve been eating so much soup this spring, but I think we might have gone for a whole week now without any. Something’s wrong!

    Reply

  4. Victoria Tegg

    This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!

    Reply

  5. Donna MacLeod

    This soup is amazing and healthy. I used celery as I didn’t have any leeks but it was still really tasty. My new go to!

    Reply

  6. Richard Eldred Hawes

    I love soup and it is even better if you have managed to find some cheap vegetables

    Reply

  7. Emma Walton

    I love the vibrant colour of the soup as well as the ingredients and will definitely give this recipe a try.

    Reply

  8. A S,Edinburgh

    I feel the same about waste; I find it really hard. I love the sound of the effect the squash had on this, I wouldn’t have thought to use it that way but it sounds brilliant!

    Reply

  10. William Gould

    We love spinach in our house. This looks like it should be worth a try, even though my wife is mot over keen on what she calls “liquid food” lol

    Reply

  13. Heather Haigh

    I love how vibrant this looks! We often have a bit of a glut of spinach that I don’t know what to do with, I do now…

    Reply

  15. kellie@foodtoglow

    It is so fab when you get such an unexpectedly good result from doing something a wee bit different. And it’s pretty amazing how green the soup still manages to be whilst containing so much squash! I hope you enjoyed your birthday. 🙂

    Reply

  16. Nayna Kanabar

    I love spinach and this combination is something I have not tried, so definitely will try this variation. I also love the vibrant green colour you have achieved as sometimes spinach turn black when you cook it. It looks delicious.

    Reply

  17. Laura@howtocookgoodfood

    This soups sounds like it combines the best of two worlds, sweetness of squash with the pepperiness of spinach. I love these veggies but hadn’t thought of creating a soup with them, now I will definitely do so!

    Reply

  22. Cathy

    Happy birthday! I’d never have thought about putting spinach and butternut squash together, although I love both those in soups separately. Your photos are fab, too 🙂

    Reply

  23. Kavey

    The colour looks amazing! And I can imagine the sweet squash balancing the bitterness of the greens very nicely. Great idea!

    Reply

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