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Budget Friendly Meals/ Dinner/ Gluten Free/ Lunch/ Vegetarian

Clean Eating Rosemary Butternut Squash Soup

Clean Eating Rosemary Butternut Squash SoupClean Eating Rosemary Butternut Squash SoupimageI 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.

imageYou can purchase Graham’s organic unhomogenised whole milk from Waitrose.

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This blog post has been commissioned by Graham’s, The Family Dairy. All content, including recipe, photos and opinions are my own.

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Clean Eating Rosemary Butternut Squash Soup

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  • 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.

Ingredients

Instructions

  1. Place all the the diced vegetables into a large saucepan with the fresh and dried rosemary and salt.
  2. Pour in the stock up until just below the vegetable line.
  3. Put the lid onto the saucepan and bring to the boil.
  4. Once bubbling, remove the lid and turn down the heat. Allow to simmer for 15 minutes or until the vegetables are tender.
  5. Remove the fresh rosemary sprig and pour in the milk.
  6. Blitz together with a hand blender, season to taste and serve.

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5 Comments

  • Avatar
    Reply
    Sarah
    17th October 2016 at 1:08 pm

    Can’t wait to try this. I’m a bit obsessed with butternut at the moment and now the weather is so chilly a lovely soup is in order!
    Saw this milk for the first time the other day so will pick some up on my next shop.

  • Avatar
    Reply
    Karen
    23rd August 2017 at 11:26 am

    What would you replace the whole milk with to make it dairy free? I love butternut squash soup and this recipe sounds delicious but I’m trying to cut out/reduce dairy in my diet. Thank you.

    • Avatar
      Reply
      The Kitchen Shed
      29th October 2017 at 9:34 pm

      Hi Karen, you can just leave it out, or use a little extra stock if you like. 🙂

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    Reply
    Fiona
    29th October 2017 at 9:21 pm

    Was there an answer to the milk question as I’ve got an intolerance to dairy?

    • Avatar
      Reply
      The Kitchen Shed
      29th October 2017 at 9:35 pm

      You can just leave the milk out, and add a little extra stock if it needs it. 🙂

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