I am making the most of the brilliant butternut squash whilst it is in season and putting it in a soup is always a winner in our house. My littlest is always asking for ‘Butt Nut’ squash soup!
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I was contacted by the lovely people from Graham’s, The Family Dairy to create some healthy recipes using their delicious organic, unhomogenised whole milk. Since this is the only kind of cows milk that I like to buy for my family, I was very excited to be able to work with them.
Usually after milk has been pasteurised to kill any germs and bacteria it is homogenised which is a process that breaks down the fat molecules so that the the fat in the milk does not separate. Unhomogenised milk still contains those fat molecules which create that creamy layer at the top. Since clean eating is all about minimally processed foods, it seemed to me that unhomogenised milk was closer to milks natural state and that is why I choose this milk for my family.
I wanted to create a creamy, silky, flavoursome soup pairing sweet butternut squash with robust hearty rosemary. Instead of adding cream to the soup, I finished it with Graham’s gorgeous milk. It’s lighter but still as heartwarming on a cool autumnal day.
You can purchase Graham’s organic unhomogenised whole milk from Waitrose.
You may also like:
- Clean Eating Sausage & Butternut Bake
- Clean Eating Sweet & Spicy Butternut Soup
- Clean Eating Pumpkin Soup
This blog post has been commissioned by Graham’s, The Family Dairy. All content, including recipe, photos and opinions are my own.
Clean Eating Rosemary Butternut Squash Soup
- Yield: 6 Servings
Instead of adding cream to the soup, I finished it off with Grahams gorgeous milk. It's lighter but still as heartwarming on a cool autumnal day.
- 1 Butternut Squash
- 1 White Potato
- 1 Carrot
- 1 Celery Stalk
- 1 Garlic Clove
- 1 Sprig of Fresh Rosemary
- 1/2-1 Litre Stock
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Fine Sea Salt
- 200 ml Grahma's Organic Whole Milk
- Place all the the diced vegetables into a large saucepan with the fresh and dried rosemary and salt.
- Pour in the stock up until just below the vegetable line.
- Put the lid onto the saucepan and bring to the boil.
- Once bubbling, remove the lid and turn down the heat. Allow to simmer for 15 minutes or until the vegetables are tender.
- Remove the fresh rosemary sprig and pour in the milk.
- Blitz together with a hand blender, season to taste and serve.