Butternut squash soup
Dominic Chapman's simple yet enormously warming butternut squash soup recipe suits both a dinner party starter and a mid-week supper. This vegetarian soup is a deliciously creamy seasonal soup and is sure to garner fans around the dinner table. Butternut squash soup is delicious served with toasted butternut squash seeds, wild mushrooms or cheese toasties.
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Ingredients
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Imperial
Butternut squash soup
- 1000g of butternut squash
- 1 large onion
- 200g of butter
- 1000ml of water
- 700ml of milk, or as much as needed, warmed
- salt
- 1 pinch of cayenne pepper
To serve
Equipment
- Food processor or blender
- Fine sieve
- Mandoline
Method
1
Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
- 1000g of butternut squash
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
- 50g of butter
- salt
- 1 pinch of cayenne pepper
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