Butternut squash soup

Butternut squash soup

Butternut squash soup


1.5kg (3lb) Squash

Olive oil to drizzle

Salt and freshly ground black pepper

25g (1oz) butter

1 large chopped onion

2 sticks chopped celery

1 ½ litres (2 ½ pints) vegetable stock

Small sprig of rosemary or good pinch of dried rosemary

Sprig of fresh parsley or coriander


Cut the butternut squash in half lengthways, scoop out the seeds and discard

Place in a roasting tin cut side up and drizzle with the olive oil and season with the salt and add a large cup of cold water to the tin and cook a preheated oven at 200°C/ 400°F /Gas 6 for about 1 hour

or until the squash are tender

Allow to cool

Melt the butter in a pan and add the onion and celery

Gently cook over a low heat for 5-10 minutes until they begin to soften

Add the stock, rosemary and season, bring to the boil, partially cover and simmer for about 15-20 minutes until the vegetables are tender

When cool, scoop the flesh from the baked squash and add to the pan of vegetables Blend gradually in a liquidiser or food processor until smooth

Add freshly ground black pepper to taste and a sprig of fresh parsley or coriander and serve hot with crusty bread

11 Oct, 2014

6 thoughts on “Butternut squash soup

    1. Thanks Maria. I also love butternut squash risotto. It’s a wonderful recipe for anyone who likes butternut squash, particularly when eaten with freshly warmed bread.

  1. I have just bought the ingredients and will be trying this in the next couple of days. A large bowl with an even larger piece of garlic bread and I’ll be in heaven!

    I’ll let you know how it goes.

    1. Thanks, yes please do. It will be lovely to let us all know how it goes. I’m not sure about the garlic bread though! It’s good with me, I’m just not good with it.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Order my new book

Ilana x