Squash Soup

Squash Soup

Squash Soup
Big fans of soup as winter warmers and this is perfect as a winter starter with champagne to kick off your dinner. 
Serves 6


  • 1 butternut squash, should be about 1.5kg, peeled, seeded and cubed
  • 4 cloves garlic finely chopped
  • 1 large onion finely chopped
  • Salt and pepper
  • 1 tsp grated fresh ginger
  • ½ tbsp fresh rosemary
  • 1.5 litres chicken or veg stock
  • 2 tsp curry powder
  • 100ml cream


  1. Heat your oil in a large saucepan over medium heat.
  2. Add your onion, sprinkle of salt and pepper.
  3. Cook until soft, about 8 minutes.
  4. Add your squash and cook while stirring occasionally.
  5. Say 10 minutes, it should be beginning to soften.
  6. Add your garlic, rosemary and ginger.
  7. Stir well and cook for 3 minutes while stirring.
  8. Add 1 litre of stock.
  9. Bring to the boil.
  10. Cover the pot and reduce the heat.
  11. Let it all simmer for 30 minutes.
  12. Remove from the heat and let cool enough so you can put it in a blender.
  13. Do not melt your blender.
  14. Or use a hand blender.
  15. Blend the soup, working in batches if that helps.
  16. Lob it back into the pot over low to medium heat.
  17.  Check your consistency for yourself.
  18. If you feel it is far too thick add some more broth.
  19. Add in your curry powder and cream and cook for another 10 minutes over low heat. Stirring occasionally.
  20.  Serve it up alongside crusty bread and add some sour cream on top to be fancy.