Seasonal Savouriness

Butternut squash soup

Butternut squash soup

Prep time:

Cooking time:

Total time:

Serves: 4

1 medium butternut squash (peeling optional)

1 litre stock (vegetable or chicken)

1 medium onion

2 cloves garlic

1 tsp cumin

1 small handful thyme (tarragon also works well)

2 tbsp olive oil

1 tbsp butter

salt & pepper to taste

  1. De-seed and roughly chop the squash into chunks and roast in olive oil for approx. 20 mins with a scattering of thyme leaves. This will bring out the nutty fruitfulness of the squash.
  2. Meanwhile, chop the onion and garlic and sauté gently in butter until soft.
  3. Add all the ingredients to a large pan and simmer gently for 30 mins. Then blend with a hand held blender or liquidize until smooth.

Photographs: David Merewether
Recipes Type: Starters