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Butternut Squash Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lightly spicy soup, that is simple to make and tastes even better eaten the day after

A lightly spicy soup, that is simple to make and tastes even better eaten the day after

Ingredients

Serves: 0

Metric Cups
  • 1 medium butternut squash (halved lengthways and seeded)
  • 25 grams butter
  • 1 leek (trimmed and chopped)
  • black peppercorns
  • 1 teaspoon allspice
  • 600 millilitres vegetable stock
  • 60 grindings pinenuts
  • 1 medium butternut squash (halved lengthways and seeded)
  • ⅞ ounce butter
  • 1 leek (trimmed and chopped)
  • black peppercorns
  • 1 teaspoon allspice
  • 21 fluid ounce vegetable broth
  • 60 grindings pinenuts

Method

Butternut Squash Soup is a community recipe submitted by tinaw007 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Roast the butternut squash halves at 190c for 40 mins until tender. Remove from the oven and scoop the flesh into a bowl and discard skins
  • Melt the butter in a large saucepan and add the leek, peppercorns and all spice and fry until the leeks are soft.
  • Add the butternut squash, stock and 1 litre of water. Bring to the boil and then simmer for 10 minutes.
  • Transfer soup into a blender, add most of the pine nuts and blitz until smooth.
  • Return to saucepan to reheat, and serve with the remaining pine nuts on top.
  • Roast the butternut squash halves at 190c for 40 mins until tender. Remove from the oven and scoop the flesh into a bowl and discard skins
  • Melt the butter in a large saucepan and add the leek, peppercorns and all spice and fry until the leeks are soft.
  • Add the butternut squash, stock and 1 litre of water. Bring to the boil and then simmer for 10 minutes.
  • Transfer soup into a blender, add most of the pine nuts and blitz until smooth.
  • Return to saucepan to reheat, and serve with the remaining pine nuts on top.
  • Tell us what you think