Butternut Squash Soup

“Chronicles of the Winter soups: The attach of the Butternut squash with Fennel seeds”

I always though Food recipe books should be playful with their recipe titles, a lot of recipe books I’ve read all have the same god damn titles…Where’s the fun in that?

For all the people out there that don’t like starchy soups but want a truly want to be filled, I present one of the most underrated soups out there. Butternut squash is what I label as an ‘imitation’ potato, less carbohydrates per gram but packs a punch. Not to mention, being October in the UK butternut squash is now in season, you can brag to your friends how sustainable you are.


Butternut squash soup:

  • 1 Small butternut squash
  • Shallots, 3 large
  • 3 garlic cloves
  • Fennel seeds, 1 Tbsp
  • Celery, 2 large stalks
  • Leeks, 1
  • Coconut milk, 300ml
  • 300ml water
  • 1 vegetable stock cube,
  • 1L water
  • Pinch of salt
  • Pinch of pepper
  • Rapeseed oil, 1 table spoon




Serves 4


  • Pre heat the oven to 185 degrees / gas mark 4.
  • Chop the butternut squash in cubes, doesn’t have to be neat. Place in a baking tray and bake for 35 mins.


  • Chop all ingredients into medium size chunks, doesn’t have to be neat.


  • Boil the kettle and measure 1L of water and add the stock cube and stir.
  • Bring the oil to heat (not too high) and fry the onion and garlic for 1 min


  • Add the leeks and celery and fry for another 1 min


  • Add the coconut milk to the pan and bring to the boil


  • Add the salt, pepper and Fennel seeds


  • Add the pre-roasted  butternut squash and stock. Cook on the boil for 2 minutes and reduce to a medium to low heat and leave to cook for a further 35 minutes. Stirring ever so often.


  • IMG_1849.JPG
  • Remove off the heat.


  • If you have a hand blender, blend in the pot. If not leave to cool down for 10 minutes and blend in the blender.



Nutritional benefits:

  • High in Fibre
  • Low in Calories
  • 5g of protein per serving: suggest serving with cooked red lentils to increase the protein content.


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