Rich Winter Butternut Squash Soup


Blitz your way into the hearts of your family during dinner time, with an extremely comforting hot bowl of steamy butternut squash soup.




1 ½ kg Butternut Squash

2 Large brown or red onions (finely chopped)

3 garlic cloves (crushed)

75g ginger

500 ml chicken stock

250 ml water

3 chillies (finely chopped) or small bell pepper (red) if chillies are to spicy for you

1 tablespoon melted butter

250 ml fresh pouring cream

Few sprigs of fresh herbs: parsley, mint or chives  

1 lime



  • Peel and pip the butternuts
  • Cut the butternut into about 5cm square chunks
  • Peel and chop the onions finely
  • Crush the garlic through a garlic press (otherwise finely chopped)
  • Chop the chillies or red bell pepper finely
  • Peal the ginger and cut finely
  • Put the onions, garlic, ginger and chillies or peppers into the melted butter in a saucepan on a moderate heat.
  • Cook until the onions are soft and transparent
  • Add the lime juice and the chicken stock (keep the zest of the skin)
  • Stir until well mixed
  • Add the water and the cubes of butternut and let it simmer for about an hour, until the soup is thick and all the ingredients are well blended together
  • Liquidise with a food processor or blitzer
  • Dish up the soup, swirl a tablespoon of cream, chopped parsley, mint or chives and the zest of the lime skin for garnish


Best served hot with a delicious bread