Butternut squash soup

Butternut squash soup

The spring  this year felt like it has a serious and complicated relationship with winter. The winter in the other hand was very reluctant to a divorce. On such cold and rainy days I like to eat things that are comforting and warming. Food that gives you a warm hug and makes you feel relaxed at home no matter the weather. One of the dishes that fit the bill is butternut squash soup. It is full of flavour, creamy and easy to make. So if you are in need of a dish that makes you want to wrap your hands around the bowl, smell the aromas and enjoy the some warmth on a cold afternoon this is one for you.

Serves 6. This recipe has been adopted from the original by Gino D’Acampo.

Equipment required: stick blender


  • 1 medium butternut squash, peeled, deseeded and cut into chunks
  • 1 onion, chopped
  • 1 large potato, peeled and cut into large cubes
  • 1.2l of vegetable stock made with good quality stock cube
  • 2 tblsp of frying oil (I use rapeseed oil)
  • Thick slices of good quality sourdough bread
  • Olive oil
  • Infused olive oil to garnish (I like garlic infusion but if you want extra heat chilli infused oil would be just fine)
  • Seasoning


  1. Heat the frying oil in a large pan over a medium heat and fry the onion for couple of minutes, stirring from time to time
  2. Add butternut squash and potato cubes and fry for another couple of minutes
  3. Pour in the stock and bring to boil. Reduce heat to low and cook for about 40 minutes stirring from time to time.
  4. Meanwhile pre heat grill. Line flat baking tray with baking parchment.
  5. Place slices of sourdough bread on the baking tray. Drizzle with olive oil and put under pre heated grill for 3 – 5 minutes until bread edges are charred and the middle is golden.
  6. Take the soup of the heat and blitz it with a stick blender until smooth. Season to taste.
  7. Serve hot, drizzled with infused olive oil and with slice of grilled bread.

If you cook more than you need to serve immediately transfer the leftovers into airtight container and refrigerate. It will keep in the fridge for couple of days. It is an ideal choice to take it with to work. Just re heat in the microwave on your lunch break and you have great alternative to the usual sarnies.

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