Butternut Squash Soup Recipe - Great British Chefs

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.

Ingredients

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Metric

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

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

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Food processor or blender
Fine sieve
Mandoline

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

Peel the onion, cut in half and slice as thinly as possible

1 large onion

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

Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft

1000ml of water

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