Butternut squash soup

Butternut squash soup

Category: Main meal, Soup, Snack/side dish | Serves: 4

Prep time: 15 minutes | Cooking time: 35 minutes


2 teaspoons sunflower oil

2 onions, chopped

2 sticks celery, chopped

1-2 cloves garlic, crushed (optional)

2 teaspoons ground coriander

2 teaspoons ground cumin

450g (lb) butternut squash flesh (peeled and seeded weight),diced

850ml (1 1/2 pints) vegetable stock

Freshly ground black pepper, to taste

Fresh herb sprigs, to garnish
  1. Heat oil in a large, non-stick saucepan. Add onions, celery and garlic (if using); cook over a medium-low heat for 5 minutes or until softened, stirring occasionally. Add ground spices; cook gently for 1 minute, stirring.
  2. Stir in squash, stock and black pepper. Bring to the boil; reduce heat, cover and simmer for about 25 minutes or until vegetables are tender, stirring occasionally.
  3. Remove from heat; cool slightly. Puree in a blender or food processor until smooth; return soup to rinsed-out pan. Add up to 150ml (1/4) pint) of extra stock if you prefer a thinner soup. Reheat gently until hot, stirring occasionally.
  4. Serve in warmed soup bowls and garnish with herb sprigs. Serve with fresh crusty bread.


To freeze: Allow to cool completely; transfer to a rigid, freezer-proof container. Cover, seal and label. Freeze for up to 3 months.

Nutritional information

Butternut Squash Soup