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Make this warming squash soup, then check out more butternut squash recipes such as our Thai red curry butternut squash soup, butternut squash mac and cheese, butternut squash curry and butternut squash risotto. For another warming bowl, try our squash and sweet potato soup and check out plenty more soup recipes.

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.

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