Butternut Squash and Kohlrabi Soup

This butternut squash and kohlrabi soup is a delicious light meal. It is easy to make and can be saved in the fridge for a few days. It is low in fat, vegan and low in protein for people needing to follow a low protein diet for medical reasons.

Kohlrabi

Kohlrabi is not a common vegetable, but this week it arrived in my veg box so I thought I would try it in a Kohlrabi soup. Kohlrabi is part of the cabbage family, but looks more like a turnip. It has a mild flavour and can be added to stews and soups or chopped up thin and eating raw in a coleslaw.

Butternut Squash

The butternut squash with its lovely orange colour is more common. Similar to a pumpkin, it is grown on a vine with a sweet and nutty taste. It makes a lovely soup or roasted chunks in a risotto.

Ingredients for Butternut squash and Kohlrabi Soup

• 1 small or 1/2 large butternut squash
• 1 Kohlrabi
• 1 onion
• 2 cloves of garlic 
• 1 stock cube
• Boiling water
• 1 tablespoon of oil

Method

1. Peel and chop the butterbut squash and kohlrabi into chunks
2. Peel and finely slice the garlic and onion
3. Heat the oil in the pan
4. Fry off the garlic and onions
5. Add the squash and kohlrabi to the pan
6. Dissolve the stock cube in boiling water. 300mls for a pressure cooker or 400-500mls for the pan
7. Add to the pan. 
8. Pressure cook for 10 minutes or boil and simmer for 30 minutes / until tender
9. Use a hand blender to make smooth and serve.

Recipe adaptions

This recipe is the base for any soup recipe. If you don’t have any butternut squash or kohlrabi in your fridge, then don’t worry, other root vegetables can be used. Choose your own combinations, soup is a great way to use up left over vegetables.

Let me know if you try the butternut squash and kohlrabi soup or what vegetable soup combinations you go for 🙂

Check out our video below and our recipe page for more inspiration.