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Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Butternut squash soup

by
Dominic Chapman
Butternut squash soup

PT1H

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Ingredients

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Metric

Imperial

Butternut squash soup

To serve

  • chives, finely chopped
  • croutons, gluten free if needed
  • Parmesan, freshly grated
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Equipment

  • Food processor or blender
  • Fine sieve
  • Mandoline

Method

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1
Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
2
Peel the onion, cut in half and slice as thinly as possible
3
In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
  • 150g of butter
4
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
  • 1000ml of water
5
Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted
  • 700ml of milk
6
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
7
Garnish with the croutons, chives and parmesan
  • Parmesan, freshly grated
  • chives, finely chopped
  • croutons, gluten free if needed
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Dominic Chapman
Dominic Chapman

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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