Sunday, 23 January 2011

Simple butternut squash soup recipe - It's really gourd

I love the taste of butternut squash. It's rich, sweet and has such a velvety texture when turned into soup. This butternut recipe is ideal for a lazy winter's evening. It's really easy to prepare (no arduous squash peeling involved) and is really healthy.

  • 1 large butternut squash
  • 2 red onions
  • 2 vegetable stock cubes
  • salt and pepper
  • olive oil
  • cayenne pepper

  1. Chop the butternut squash (no need to peel) and peeled red onion and place in a baking tray.
  2. Coat in olive oil and sprinkle with salt and black pepper.
  3. Roast in the oven on Gas mark 7 for about 1hour or until a knife goes through squash easily.
  4. Make up a jug of vegetable stock (1.5 pints approx).
  5. Blend the squash (skin and everything), onion and vegetable stock together.
  6. Add cayenne pepper to taste.


  1. Thanks for this - just making it now!
    Looks really simple - even a bloke can attempt it!

    Think ive made way too much so wondered if I could freeze it for another day?


  2. Hope you enjoy it. It's no problem freezing it. It keeps fine. We never have any leftovers to freeze because I gobble it all down too quickly.