Butternut squash soup

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Prep time:

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Serves: 6

By ihavenewsockson



  • 1 medium onion finely sliced

  • 70ml double cream

  • 1 pinch cinnamon

  • 1 butternut squash peeled, deseeded and cubed

  • 1l chicken stock

  • 1 pinch ground ginger

  • 1/4 tsp nutmeg

  • 1/4 tsp cumin

  • 2 leeks sliced

  • 50g butter


<ol> <li>Melt butter in a pan on high heat.</li> <li>Add nutmeg and cumin.</li> <li>Sauté onions and leeks until soft.</li> <li>Add the stock.</li> <li>Add the butternut squash, cinnamon and ginger.</li> <li>Bring to the boil.</li> <li>Simmer for 15 minutes or until the squash is soft.</li> <li>Using a hand mixer, blend the soup until smooth.</li> <li>Stir in the cream and serve with hot crusty rolls.</li> </ol>

Handy Hint

<p>Make double and freeze some!</p>

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • squash

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  • ihavenewsockson 05/11/09 18:15

    very yummy, warm soup perfect for winter suppers!