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Tuesday, 25 March 2008

Butternut Squash Soup

Below is reciped as requested for Butternut Squash Soup (courtesy of

It has to be said that although the soup was delicious I am not a fan of cutting and peeling Butternut Squash – not unless I have a kitchen assistant like the professional TV cooks do, that is!

1 Butternut squash, seeds removed, peeled and cubed

1-2 small onions, finely chopped

2 celery stalks, chopped

2 carrots, chopped

1-2 garlic crushed (I just used a tiny bit of grated garlic)

Vegetable stock (about 800 ml)

1 teaspoon of mild curry powder

1 tablespoon of olive oil

Salt and pepper to taste

1 tablespoon of chopped parsley

1. Sweat the onion in the olive oil until transparent

2. Add the cubed butternut squash and fry gently

3. Mix in celery, carrots and crushed garlic

4. Stir in curry powder

5. Add the stock

6. Leave to simmer gently until squash is soft

7. Blend it all together

8. Add more water or stock if needed

9. Season to taste

Note – if you are blending it don’t worry too much about cutting into fine cubes as the blender will mush it all up nicely as long as it’s soft.


  1. Ooooohhhh, this does sound good. I'd use lots of garlic, though. I partially cook the squash in the oven or microwave (cutting it in half first). After cooling, it's much easier to peel and remove the seeds. Give that a try next time.

  2. Yummm...another good sounding one. I like Mary Z's suggestion to partially bake first to make peeling and seeding easier. I'm all about making things easy!

  3. I cut the squash in half, put it on a baking tray cut side up, and roast it. Makes it much easier to scoop seeds, and to then scoop the flesh out of the baked skin. Plus, roasted squash has a much more intense flavour.

  4. Thanks for the tips on roasting the squash first. I'll try that - I do so love butternut squash, just don't enjoy the battle that goes before the enjoyment!