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Starter no2 Butternut squash soup

Butternut squash soup is one of my favorites and this is a traditional recipe used all over restaurants in the UK.

So why put in a soup well its amost always a safe bet and so simple to make.

Make sure to check back to see other soup recipes.


- 1/2- 3/4 of a butternut squash (peeled and chopped into 1 inch pieces)
- 1 sticks celery, washed & roughly chopped
- 1 white onion finely sliced
- 2 medium carrots washed & chopped
- 50g Butter
- 1 clove of garlic
- 50ml white wine
- 50ml cream
- 1 litre of vegetable stock (you can get decent boullion from most supermarkets)
- 8 bay leaves
- Sea salt & freshly milled black pepper
- Cream & parsley to finish
- Crusty bread/roll or some italian breads such as ciabatta go well with this dish.

Cooking equipment

- Blender, or sturdly heat resistant stick blender
- Sieve or preferably chinoise (fine conical strainer)
- Large heavy bottomed saucepan
- Wooden spoon
- Bread knife
- Soup bowls


1- Gently melt butter in the pan over a low heat
2- Add the vegetables and gently cook until the onions become translucent. (roughly 4- 5 minutes)
3- Add white wine bay leaves and stock to the vegetables.
4 Cover the saucepan and leave to simmer over a med-low heat for at least 2hrs. At this point the vegetables should be extremely soft.
5- Add crean and cook for another minute or so
5- Puree the mixture in your blender or using a stick blender for at least 4 minutes. The mixture should at this point have no lumps in it.
6- Pass the mixture through a sieve or chinoise, pressing the pulp through the sieve using a tablespoon or laddle, until no more or the vegetable puree can pass through.
7- Return to the pan and back on a medium heat to ensure it is hot. If at this point the mixture is to still quite runny reduce until the consistancy is achieved.
8- season with salt and pepper to taste and serve. Add a swirl of cream on the top and a sprig of parsley. Serve with the bread.