Butternut Squash Soup with Parsley Puree

This soup is especially appetizing and comforting on a cold day!


  • 1 kg butternut squash
  • 2 tblsp olive oil
  • 2 tsp finely chopped fresh sage
  • 1 garlic clove (finely chopped)
  • 1 onion (finely chopped)
  • 1 carrot (finely chopped)
  • 1 celery stick (finely chopped)
  • 1.20 l (2 pints) vegetable or chicken stock
  • 50 ml double cream
  • for the parsley puree:
  • 2 garlic cloves (peeled)
  • 15 g fresh flatleaf parsley (stalks discarded)
  • 4 tblsp freshly grated parmesan
  • 4 tblsp extra virgin olive oil
  • 1/2 lemon (pips removed)
  • maldon sea salt and freshly ground black pepper


  1. Preheat the oven to 230° (475°F/Gas 9).
  2. Cut the pumpkin or squash into wedges, not more than 7.5 cm (3 inch) thick and scoop out the seeds using a large spoon.
  3. Brush all over using one tablespoon of the oil and place them in a roasting tin. Season generously and roast on a high shelf in the oven to roast for about 45 minutes or until softened and caramelised, turning once.
  4. Heat the remaining tablespoon of oil in a large pan.
  5. Add the sage, garlic, onion, carrot and celery and cook for 10-15 minutes until softened but not browned, stirring occasionally.
  6. Pour in the stock and bring to the boil, then season and simmer for 20 minutes until the vegetables are completely tender and softened.
  7. Leave the pumpkin to cool, then scoop the flesh away from the skin; discarding the skin - you should have about 1 kg (2 lb) in total.
  8. Add to the pan and simmer for another 15-20 minutes until the pumpkin is tender and has started to collapse.
  9. Add double cream.
  10. Whiz the soup to a puree with a hand blender or in batches in a food processor, then season to taste.
  11. Meanwhile, make the parsley puree.
  12. Place the garlic, parsley and Parmesan in a mini blender with half a teaspoon of the salt and whiz to a puree.
  13. Add the olive oil and a squeeze of lemon juice, then blend again briefly to combine.
  14. Season to taste and transfer to a small serving bowl.
  15. Cover with clingfilm and chill until ready to serve.
  16. To serve, ladle the soup into the brown soda bread containers and top each serving with a teaspoonful of the parsley purée.
  17. Serve the remainder of the parsley puree separately with the scooped out soda bread and allow guest to help themselves.


Kevin's tip: This soup freezes very well. Simply pour into freezer bags or container with lids - leaving space to allow for expansion. It is best thawed overnight at room temperature, but using the microwave can speed up the process.


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