Enjoy the wholesome goodness of homemade broccoli and butternut squash soup! Discover the health benefits of this nutrient-packed duo. Transform your lunchtime, by seamlessly blending comforting flavour and well-being into a blood sugar-friendly bowl of pure deliciousness.
For nourishing comfort, soup takes the lead in my book. Nothing beats the delicious and comforting embrace of a generous serving of homemade soup. And this combination of broccoli and butternut squash makes the ideal heartwarming soup.
This dynamic duo not only creates a symphony of flavours but also packs a nutritional punch that your body will thank you for. This easy soup recipe with only 5 ingredients, is absolutely delicious, carb count free and very versatile so you can totally make it your own.
Why Broccoli and Butternut Squash?
Before we delve into the health benefits of this soup, let’s talk about the star ingredients themselves. Broccoli, often hailed as a superfood, is rich in vitamins K and C, fibre, and antioxidants. Butternut squash, with its sweet and nutty taste, is a powerhouse of beta-carotene, vitamin A, and potassium. Together, these ingredients create a wonderfully rich and smooth soup that’s bursting with healthy flavours.
The Health Benefits of Broccoli and Butternut Squash Soup
- Nutrient-Rich Goodness: Broccoli and butternut squash bring many essential nutrients. From immune-boosting vitamins to bone-strengthening minerals, this soup is a nutrient-packed delight.
- Blood Sugar Control: This Soup is rich in dietary fibre. Fiber helps regulate blood sugar levels by slowing down the absorption of glucose. It is also carb count free so you can enjoy as much as you like without having to worry about insulin and glucose levels.
- Weight Management: If you’re watching your weight, this soup is a fantastic addition to your menu. The fibre content promotes satiety, helping you feel full for longer, and the low-calorie nature of these veggies won’t derail your calorie count.
- Eye Health: The beta-carotene in butternut squash boosts your eyes. It converts to vitamin A, supporting vision health and reducing the risk of age-related macular degeneration.
Homemade Goodness – worth the effort?
While it’s convenient to grab a can or packet of soup off the shelf, there’s something special about making your own at home. Here’s why homemade soup reigns supreme for me:
- Control Over Ingredients – When you make your own soup, you have complete control over what goes into it. You can choose fresh produce, and avoid preservatives and additives that often sneak into shop-bought varieties.
- Customisation Galore – Homemade soup allows you to tailor flavours to suit your preferences. Get creative with spices, add a dash of your favourite herbs, or experiment with different broth bases. But it also means you can opt for low-sodium broths, lean proteins, and complex carbohydrates, making it a healthier choice for managing diabetes.
- Lower Salt Content – Commercial soups can be notorious for their high sodium levels. By making your own, you can regulate the salt content, ensuring a healthier option for you and your loved ones.
- Cost-Effective – Buying fresh vegetables and making a big batch of soup at home is often more cost-effective than purchasing pre-packaged options. Plus, you’ll have leftovers for days!
What you will need to make broccoli and butternut soup
Extra virgin Olive oil
- Rich in healthy monounsaturated fats
Leek or Onion
- Brings an essential flavour and gentle sweetness
- Frozen chopped onions work brilliantly in soups if you’re looking to save time
- You can’t beat the vibrant orange colour which is packed with beta-carotene
- I often buy the precut butternut squash slice from Sainsbury’s to save time
- Nutrient-rich and full of fibre
- Basis of any great soup
- Choose low salt stock cube if you are looking to reduce your salt intake
How to make broccoli and Butternut Squash Soup
Another ridiculously easy soup recipe to make and if you cheat like me and use precut butternut squash it’s even easier. In around 30 minutes you can enjoy a tasty, hearty blood sugar friendly lunch.
Soup is also perfect to batch cook or make in advance so you can simply reheat it straight from the fridge.
In a deep pan heat a little oil and add the chopped leeks. Stir and leave them to sweat on a gentle heat for a couple of minutes.
Now add the butternut squash and vegetable stock. Give it a good stir, pop the lid on, and let it simmer for 15 minutes.
Finally, add the chopped broccoli, mix in well, put the lid back on and leave the soup to simmer for another 10 minutes.
Take the soup off of the heat and blitz in a food processor or use a stick blender in the pan until smooth.
Season to taste
Tips and Time Savings
Here are a couple of my time-saving tips to make this butternut and broccoli soup even quicker and easier to make:
Use pre-prepared butternut squash – Whilst this is a slightly more expensive option the packs of pre-cut butternut squash can save a lot of time
Microwave before cutting – If you are using a whole butternut squash, pop it in the microwave on high for 4 minutes before you start cutting and peeling. This softens the butternut squash and makes it much easier to work with.
Alternatives and Additions – Elevate Your Soup Game
While the classic broccoli and butternut squash combo is an absolute winner, don’t hesitate to get creative. Here are some ideas and alternatives to switch things up a little:
A Cheese Lover’s Twist – Add a handful of creamy goat cheese or my favourite creamy blue cheese for a decadent touch.
Crunchy Croutons: Top your soup with homemade cheesy croutons for a delightful crunch. Simply cut your bread into squares then lightly fry in a little extra virgin olive oil. When beautifully crispy grate over some cheddar or red Leicester and allow the croutons to soak up the melted cheese.
Spice It Up: Add some heat with a pinch of red chilli flakes or a dash of your favourite hot sauce.
Nutty Crunch: Toasted almonds or pumpkin seeds sprinkled on top can add a delightful crunch and an extra layer of texture to this soup.
Curry Infusion: Transform your soup into a curry-inspired soup by adding a blend of aromatic spices like cumin, coriander, and turmeric, or a couple of teaspoons of premixed curry powder.
Coconut Creaminess: Swap out some of the broth for coconut milk for a rich and velvety texture in your soup.
How to Store Homemade Soup
Making homemade soup is ideal for planning ahead and can be stored in the fridge or freezer for a few days. Just remember to cool it completely before refrigerating or freezing it for best results.
IN THE FRIDGE
Transfer your soup to an airtight container. I have a Tupperware jug and lid that fits beautifully in the fridge door which is just so handy for soup.
Leave in the fridge for 3-4 days and reheat in the microwave in a microwaveable bowl or back in a saucepan on the hob.
IN THE FREEZER
You can also freeze soup for 3 to 4 months in portions. I like to use specific freezer bags for soups and sauces.
If you liked this, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for diabetes management
This Butternut and Broccoli soup is carb count free, so enjoy as much as you like. Soup is such a wonderfully diabetic-friendly meal as it’s loaded with essential nutrients, minerals and fibre. Fibre plays a supportive role in helping to manage blood sugar levels by slowing down glucose absorption. Plus, as this soup is carb count-free, it allows you to enjoy it without concerns about insulin and glucose levels.