Butternut squash soup

Butternut squash soup
Makes: 1 litre
Prep time:
Cook time:
Total time:
  • 500 gr butternut squash
  • 1 tbspn ground coriander
  • 1 tbspn ground cumin
  • 100 gr carrots
  • 1 stick of celery
  • 1 onion
  • 1 clove of garlic
  • 400 gr veg stock
  • 50 gr cream
  • 1 tspn fresh coriander
  1. Preheat the oven to 180°C. Peel and dice the butternut squash. Toss it in some oil, ground coriander, ground cumin and season to taste. Place on a lined baking tray. Roast in the oven for 20 min or until the squash is soft.
  2. Peel the carrots and finely dice them.
  3. Melt some in a saucepan. Add the carrots and start cooking them.
  4. Chop the onions, garlic and celery and add them to the carrots. Cook them on a high heat for several minutes to create a deep roasting flavour.
  5. Lower the heat after a few minutes and add roasted squash. Continue cooking the vegetables stirring occasionally. After 10 min or when the vegetables are soft, add the stock. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  6. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  7. Add the cream. Reheat the soup and taste for seasoning.
  8. When ready to serve, ladle the soup in a warm bowl and sprinkle with the fresh coriander to taste.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Only add the fresh coriander when serving the soup. If not, the fresh coriander will turn brown quickly.