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Butternut Squash Soup

Butternut Squash Soup

Traditional
    4 serving

Prep time:

Cook time:

Serves: 4

This rich, creamy soup is delicious, cheap and easy to make. What more could you ask for?

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Ingredients

  • 1 litre vegetable stock
  • 2 leeks , sliced
  • ½ pint double cream
  • 1 handful chives , chopped
  • 2 butternut squash, peeled and finely diced
  • 4 tbsp olive oil
  • 2 garlic cloves , peeled and chopped

Method

Step 1

Saute the diced butternut squash in a large pan with olive oil for approximately 5 minutes. Add the leeks and garlic and saute for a further 2-3 minutes, stirring occasionally.

Step 2

Season with salt and pepper and pour in vegetable stock. Bring this to the boil, then reduce the heat and simmer gently for 10-12 minutes, until the butternut squash is tender.

Step 3

Stir in 5 tablespoons of double cream and heat for another minute or so. Transfer the soup to a blender and blend until smooth.

Step 4

Return to the pan and warm gently. Spoon into serving bowls and finish with a swirl of double cream, a sprinkling of chives and freshly ground black pepper - lovely!

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