Warming Butternut Squash Soup

Makes 2 litres



  • 25 ml rapeseed oil
  • 130g onions (peeled and chopped)
  • 130g leeks (sliced and chopped)
  • ¼ head celery
  • 5g garlic
  • 1 large butternut squash
  • 75 litre vegetable stock
  • Fresh Sage
  • Salt and pepper



Preheat the oven to 190C. Cut the butternut squash in half, remove the seeds and score. Roast at 190C for 40 minutes. Then scoop out the flesh with a spoon.

Place the garlic into a dish with a drizzle of oil and roast in oven for 20 minutes. Sweat the onions, leeks and celery in the oil and butter until soft.

Add the butternut squash, garlic and vegetable stock and simmer for 40 minutes on a medium heat. Blend and check the seasoning.

Finish with sage and toasted pumpkin seeds.

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