VegBox Recipes

Pumpkin Or Butternut Squash Soup

This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.


Serves 4

  • 1 large butternut squash or 1 medium pumpkin
  • 500g potatoes
  • 1 medium-large onion
  • Handful of fresh coriander leaves (optional
  • 1 stock cube
  • Knob of butter and 30 ml oil (e.g. olive oil
  • 75ml double cream (optional
  • Pepper to taste


  1. Peel the squash / pumpkin with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 inch cubes.

  2. Melt the butter with the oil in a large pan

  3. Peel & chop the onion. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown.

  4. Chop the potatoes into approx 2cm cubes. It's up to you whether you peel them or not. Add to the onions and stir to coat well with the oil.

  5. Add the butternut squash. Stir well. Cover and cook for 10 minutes, stirring occasionally.

  6. When the potato has started to soften, mix the stock cube with about 1 litre of water and add to the pan. Simmer gently until all the vegetables are soft - about 15 minutes. You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny.

  7. Add the coriander and the cream (if using). Either liquidise or mash well, until smooth.

Time From Cupboard-To-Table

35 minutes

Notes & Variations on Pumpkin Or Butternut Squash Soup

Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.

Experiment with adding herbs and spices to this soup.

For a thicker, slightly sweeter soup, you could add some sweetcorn kernels at the stock stage.

This soup freezes well. Freeze it before adding the cream, so it will keep longer.

Any of the sweet-flavoured orange-fleshed squashes will do for this soup.


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