Recipes
Creamy Butternut Squash Soup

Creamy Butternut Squash Soup | Recipe

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Creamy Butternut Squash Soup | Recipe

Name: Creamy Butternut Squash Soup
Cook time: 45 min
Yield: 4 Personen
Ingredients: 4 tsp JS Crunchy Soup Topping; 1 butternut squash (approx. 800 g); 1 onion; 2 cloves garlic; 2 carrots; 2 stalks celery; 1 tbsp butter; 400 ml coconut milk (1 tin); 500 ml vegetable stock; 100 ml single cream; salt, pepper

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

4 tsp

Crunchy Soup Topping
Give classic soups a tasty boost £4.99 £99.80/kg incl. 0% tax, excl. shipping
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1

butternut squash (approx. 800 g)
1

onion
2 cloves

garlic
2

carrots
2 stalks

celery
1 tbsp

butter
400 ml

coconut milk (1 tin)
500 ml

vegetable stock
100 ml

single cream
salt, pepper

Method

Peel and deseed the butternut squash and cut into cubes. Steam or boil in a steamer or lightly salted water for around 15 minutes until soft.

Peel and finely chop the onion and garlic. Wash and slice the carrots and celery.

Melt the butter in a large pan over a medium heat. Add the chopped onion, garlic, carrots and celery and sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft.

Then add the butternut squash to the vegetables in the pan. Pour the vegetable stock into the pan and bring the soup to the boil. Reduce the heat and simmer the soup for 10 minutes over a low heat.

Puree the soup with a hand blender until smooth and creamy. Stir in the coconut milk and season with salt and pepper to taste. Reheat until piping hot but don’t let it boil.

Pour the soup into bowls and garnish with a swirl of cream. Sprinkle the Crunchy Soup Topping over the soup and serve.

Nutritional information: (Per person)

Calories
179 kcal

Carbohydrates
21 g

Protein
5.3 g

Fat
14 g

Method

Peel and deseed the butternut squash and cut into cubes. Steam or boil in a steamer or lightly salted water for around 15 minutes until soft.

Peel and finely chop the onion and garlic. Wash and slice the carrots and celery.

Melt the butter in a large pan over a medium heat. Add the chopped onion, garlic, carrots and celery and sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft.

Then add the butternut squash to the vegetables in the pan. Pour the vegetable stock into the pan and bring the soup to the boil. Reduce the heat and simmer the soup for 10 minutes over a low heat.

Puree the soup with a hand blender until smooth and creamy. Stir in the coconut milk and season with salt and pepper to taste. Reheat until piping hot but don’t let it boil.

Pour the soup into bowls and garnish with a swirl of cream. Sprinkle the Crunchy Soup Topping over the soup and serve.

Nutritional information: (Per person)

Calories
179 kcal

Carbohydrates
21 g

Protein
5.3 g

Fat
14 g

Butternut squash soup

This creamy butternut squash soup is the perfect autumn warmer, packed with flavour from fresh butternut squash, carrots and celery. Blended to silky perfection with coconut milk and topped with our all-new Crunchy Soup Topping, it's both comforting and delicious. Easy to prepare and full of wholesome ingredients, this butternut squash soup is a must-try for any cosy dinner.

More soup recipes

Looking for more comforting soup ideas? Try our home-made tomato soup, packed with fresh flavours, or our hearty chicken soup for a classic, nourishing meal. For something creamy, our leek and potato soup is a delicious option. Explore our full soup recipe collection for even more inspiration, including favourites to suit every season and taste. And don’t forget to spice up the classics with our Crunchy Soup Topping!

Ingredients

Persons

4 tsp

Crunchy Soup Topping
Give classic soups a tasty boost £4.99 £99.80/kg incl. 0% tax, excl. shipping
Discover more products
1

butternut squash (approx. 800 g)
1

onion
2 cloves

garlic
2

carrots
2 stalks

celery
1 tbsp

butter
400 ml

coconut milk (1 tin)
500 ml

vegetable stock
100 ml

single cream
salt, pepper

Recipe

Creamy Butternut Squash Soup | Recipe

Ingredients

Method

Butternut squash soup

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