At this time of year there is always a butternut squash in my shopping basket. It’s one of my favourite vegetables as it is not only tasty, but is so versatile. We love it roasted alongside other vegetables, added to mashed potatoes, even baked in cakes, but one of our favourite dishes is butternut squash soup. I always roast it first before making the soup – I just find it makes it extra tasty.

One of the great things about making soup yourself is that you can get it just how you like it. We love the soup nice and tick with a swirl of cream on the top and lots of black pepper. But if you prefer a thinner consistency, you can add more vegetable stock. It’s also delicious with some crispy fried bacon or crunchy croutons on the top.


1 large butternut squash

oil (I used rapeseed oil)

1 medium onion

1 clove garlic

800ml vegetable stock (more if you prefer it thinner)

salt and pepper

cream/creme fraiche to serve

What to do

1. Preheat the oven to 190°C.

2. Cut the butternut squash in half lengthways and scoop out the seeds. Place on a baking tray, drizzle with oil and cook in the oven for 30 – 40 minutes until the flash is soft.

3. Allow the butternut squash cool a little until you are able to handle it without burning your fingers!

4. In the meantime, finely slice the onion and gently fry it in a large saucepan with a little oil until it is softened but not coloured.

5. Crush the garlic and add it to the pan, frying for a couple more minutes.

6. Scoop out the butternut squash flesh and add it to the pan.

7. Add the stock, bring to the boil then simmer gently for about 15 minutes, until everything is cooked through.

8. Blitz in a blender or with a stick blender until smooth then add salt and pepper and more stock if you need it.

Serve with a swirl of cream or creme fraiche and lots of crusty bread – the stilton, walnut and pancetta bread goes really well with it.