![butternut squash soup a dark grey bowl filled with orange soup with a swirl of yoghurt and toasted pumpkin seeds](https://images.immediate.co.uk/production/volatile/sites/2/2022/05/classic-butternut-squash-soup-61e234c.jpg?quality=90&crop=3px,3px,795px,722px&resize=556,505)
Butternut squash soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium butternut squash (about 1kg whole), peeled, deseeded and chopped into 2cm pieces
- 750 ml vegetable stock (gluten-free as required)
- 2 tbsp pumpkin or washed and dried squash seeds
- 4 tbsp Greek yogurt or crème fraîche
- chives, chopped
Method
- 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.
- STEP 2
Remove the soup from the heat, blend with a stick blender until smooth, and season well.
- STEP 3
Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.
- 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.