Butternut Squash Soup: A Winter Classic

Preparation: 10 min

Cooking: 45min

Serves: 5

Difficulty: easy

A classic, especially if you leave in the UK, in winter time you can’t miss this tasty, healthy and comforting soup. This recipe is full of important vegetables that assure you to get through your 5 a day. Here the version my friends love the most, I hope you enjoy it!

Mamma Flora’s Tip:

I love to make this recipe because you can play with the ingredients and the spices you love, so don’t be shy to explore new tastes


  • 1 butternut squash

  • 1 red pepper

  • 1 carrot

  • 1 leek

  • 1 red onion

  • 4 slices of ginger

  • 1 garlic

  • fresh chilly

  • dry chilly

  • 3 table spoon of extra virgin olive oil or 1 spoon coconut oil

  • 1 tablespoon of fennel seeds

  • ½ table spoon of turmeric

  • rye bread

  • hard cheese to grate


  • Let's start by chopping all the ingredients, chop them in big chunks
  • In a pot or in a kettle boil 2l of water
  • In a pan pour 2 tablespoons of olive oil and add the garlic, the onion, the ginger, the fresh chilli, the fennel seeds. Once it is softly frying, add all other ingredients, salt it and stir it to flavour it
  • After few minutes of stirring, add the boiling water. Make sure to fully cover the vegetables by two fingers. Cover the pot and cook for 40 min
  • Check from time to time that there is enough water in the pot and check the texture of the vegetables
  • In the meantime cut in cubes some rye bread. In a pan pour 1 tablespoon of olive oil and let it heat gently. Add the bread to brown
  • We are almost ready to eat! Once the vegetables are nice and soft, mix everything with a hand blender
  • Serve the soup warm with croutons on top, a bit of raw extra virgin oil, garnish with some grated hard cheese. Voilà a simple but tasty soup!

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