Butternut Squash Soup - Fiver Feeds

Butternut Squash Soup

Butternut squash, or pumpkin soup is a wintry favourite for many with its smooth silky texture and rich sweet undertones. Perhaps the very best thing about it is the fact that its ridiculously cheap to make – all the more money left over to buy some delicious crusty bread to serve it with.


Butternut Squash Soup

Prep Time:



Serves 4 People


£0.70 per Person



  • Ingredients

    1kg Butternut Squash Peeled and Diced
    2 Onions Finely Sliced
    1 Garlic Clove Crushed
    700ml Vegetable Stock
    20g Unsalted Butter
    1tbsp Olive Oil
    150ml Double Cream
    1tsp Ground Nutmeg
    Black Pepper

How to Cook

1. Heat the oil over a medium heat in a large stock pot then add the onion and garlic. Fry for a minute then add the butter and a pinch of salt then cook until soft and sweet.

2. Put the diced squash in the pot and fry with the onion for a few minutes.

3. Pour on the vegetable stock and bring to the boil then simmer for 10 minutes or until the squash is tender. 

4. Remove from the heat and use a hand blender to puree. 

5. Stir through the double cream and bring back to the boil.

6. Season with the nutmeg and salt and pepper if required.

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Comment Below

  • Darren

    Had a Butternut Squash in the cupboard for a week doing nothing (it was a good idea to buy it at the time!).
    Looks like I can finally put it to good use

  • Lewis – Fiver Feeds Admin

    That’s what we like to hear Darren – Don’t let it go to waste!

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