Butternut squash soup

Butternut squash soup

Make this silky butternut squash soup for a satisfying veggie lunch. It's simple to whip up and only needs a handful of ingredients. Finish with toasted seeds and a swirl of greek yogurt
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes until translucent. Stir in the garlic and fry for a minute more until fragrant. Stir in the squash pieces, and cover with a lid. Cook for 5-8 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.
  2. Step 2

    Remove the soup from the heat, blend with a stick blender until smooth, and season well.
  3. Step 3

    Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.
  4. Step 4

    Ladle the soup into warmed bowls and add a swirl of yogurt to each. Top with the seeds, chives and a crack more black pepper.