Squash Soup

29 Sep 2010

Category: Recipes

A simple, easy to follow and delicious recipe, it can be made using any squash available. This basic recipe can be easily adapted to suit all tastes, try adding some fresh ginger, chilli or curry powder, if you make it spicy then you could also replace the cream with coconut milk.


1 large butternut / harlequin or half a large kabocha or crown prince squash

1 large onion

2 large carrots

2 sticks of celery

Fresh coriander leaves (optional)

1 chicken or vegetable stock cube

Knob of butter and about 30ml of olive oil

75ml of double cream (optional)

Pepper to taste


Chop off the stalk of the squash and peel the skin. Chop it in half and use a spoon to remove all the seeds and cut roughly into approximately 1 inch cubes.

Add the oil and butter to a large pan and melt the butter over a low heat.

Peel and chop the onion. Fry it gently in the pan until it starts to soften.

Peel the carrots and roughly chop them and the celery then add them both to the onions ensuring you stir them well to coat with oil.

Add the squash, stir well then cover and cook for about 10 minutes, stirring occasionally.

After 10 minutes check that the carrot has started to soften. Mix the stock with 1 litre of water and add to the pan. Simmer gently until all the vegetables are soft, this should take about 15 minutes, you may need to add more water (add just enough to cover the vegetables).

Add the cream and coriander (if using) and blend using an electric blender until the soup is smooth.