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Pregnancy Recipe

Soups

Spiced butternut squash soup

A smooth, gently spiced squash soup, naturally dairy-free and vegan, that batches and freezes well for a quick, low-effort meal.

Prep
15 min
Cook
30 min
Total
45 min
Portions
5
  • Easy
  • Pregnancy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free
  • Freezer-friendly
Spiced butternut squash soup served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 5 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oil in a large pan and fry the onion for 5 minutes until soft.
  2. Step 2. Add the garlic, ginger and coriander and cook for 1 minute.
  3. Step 3. Add the squash and broth, bring to the boil, then simmer for 20–25 minutes until the squash is soft.
  4. Step 4. Blend until smooth.
  5. Step 5. Stir in the coconut milk and warm through gently.
  6. Step 6. Season to taste.
  7. Step 7. Cool, portion and store or freeze as needed.
  8. Step 8. Reheat thoroughly until steaming hot before serving.

Allergens for your selection

  • Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.