Recipe: Butternut Squash Soup

Rating: 4.1 stars based on 1084 reviews

Serves 4


1 large butternut squash or 1 medium pumpkin

500g potatoes

1 medium-large onion

Handful of fresh coriander leaves (optional)

1 stock cube

Knob of butter and 30 ml oil (e.g. olive oil)

75ml double cream (optional)

Pepper to taste


Peel the squash / pumpkin with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 inch cubes.

Melt the butter with the oil in a large pan

Peel & chop the onion. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown.

Chop the potatoes into approx 2cm cubes. It's up to you whether you peel them or not. Add to the onions and stir to coat well with the oil.

Add the butternut squash. Stir well. Cover and cook for 10 minutes, stirring occasionally.

When the potato has started to soften, mix the stock cube with about 1 litre of water and add to the pan. Simmer gently until all the vegetables are soft - about 15 minutes. You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny.

Add the coriander and the cream (if using). Either liquidise or mash well, until smooth.




This template modified by (c) Adrian Teakdesk.