Hearty squash soup

Perfect winter warmer. On the sweeter side with a chilli kick. Easy to prepare. Tastes great with a slice of a wholemeal crunchy bread. Great for lunch or as a starter.

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Recipe tip

Try decorating with chopped coriander to bring out the lemony taste.

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Hearty butternut squash soup

Our rating: 51

Serves: 4

Hearty butternut squash soup


  • 1 butternut squash
  • 600ml vegetable stock
  • 1 medium onion
  • 3 carrots (sliced)
  • 1 medium potato (chopped)
  • 1tbsp cornflour
  • 1tbsp butter
  • 1tbsp honey
  • 2tbsp double cream (more to serve)
  • 2 garlic cloves crushed
  • pinch of crushed chillies
  • 1/2 lime juiced
  • 1tbsp olive oil


  • Preheat your oven to 200°C (180°C fan assisted)
  • Peel, deseed and chop butternut squash. Brush the squash with olive oil, place on a baking sheet and put into the oven for 20 minutes.
  • Meanwhile, in a large pan, fry the onion in butter for 4-5 minutes until softened (not golden).
  • Add the garlic, squash, pinch of chilli, potato and carrots, cover with stock.
  • Simmer for about 35 minutes.
  • Mix well the cornflour with 50 ml of water in a glass. Add to the pot. Stir well
  • Add the honey, double cream, lime juice. Blend with a blender (or food processor) until smooth.
  • Serve decorated with double cream, sweet red pepper flakes and fresh parsley.


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Daily Gourmet