Butternut squash soup
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Dominic Chapman's simple yet enormously warming butternut squash soup recipe suits both a dinner party starter and a mid-week supper. This vegetarian soup is a deliciously creamy seasonal soup and is sure to garner fans around the dinner table. Butternut squash soup is delicious served with toasted butternut squash seeds, wild mushrooms or cheese toasties.
First published in 2015
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Ingredients
Metric
Imperial
Butternut squash soup
- 1000g of butternut squash
- 1 large onion
- 200g of butter
- 1000ml of water
- 700ml of milk, or as much as needed, warmed
- salt
- 1 pinch of cayenne pepper
SAVE RECIPE
Equipment
- Food processor or blender
- Fine sieve
- Mandoline
Method
1
Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
- 1000g of butternut squash
2
Peel the onion, cut in half and slice as thinly as possible
3
In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
- 150g of butter
4
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
- 1000ml of water
5
Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted
- 700ml of milk
6
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
- 50g of butter
- salt
- 1 pinch of cayenne pepper
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