Dominic Chapman's simple yet enormously warming butternut squash soup recipe suits both a dinner party starter and a mid-week supper. This vegetarian soup is a deliciously creamy seasonal soup and is sure to garner fans around the dinner table. Butternut squash soup is delicious served with toasted butternut squash seeds, wild mushrooms or cheese toasties

Method
1.
Peel the butternut squash. Cut it in half lengthways and scrape the seeds out. Then slice the squash with a mandolin as thinly as possible
2.
Halve the onion, peel and slice as thinly as possible
3.
Take a pot large enough to hold all the ingredients and melt 150g of the butter over a low heat, being careful not to burn it. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
4.
Turn the heat up and add the water, then simmer for 30 minutes or until the vegetables are completely soft
5.
Remove from the heat and liquidize the soup. Pass through a fine seive. Now add the milk to obtain the right consistancy. The soup should be silky-smooth. Be careful you do not add to much milk, so diluting the flavour
6.
Finish the butternut squash soup by whisking in the rest of the butter and check the seasoning. Stir in a dash of cayenne pepper just before serving
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Ingredients

Butternut squash soup

  • 1kg of butternut squash
  • 1 large onion
  • 200g of butter
  • 1l of water
  • 700ml of milk
  • salt
  • 1 pinch of cayenne pepper

Equipment

  1. Food processor or blender
  2. Fine sieve
  3. Mandolin

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Dominic Chapman's warming butternut squash soup is a fabulous starter or main course. This is an easy butternut squash soup recipe to prepare

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