Butternut squash soup

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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.

First published in 2015
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Butternut squash soup

To serve

  • chives, finely chopped
  • croutons, gluten free if needed
  • Parmesan, freshly grated


  • Food processor or blender
  • Fine sieve
  • Mandoline


Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
Peel the onion, cut in half and slice as thinly as possible
In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
  • 1000ml of water
Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted
  • 700ml of milk
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
Garnish with the croutons, chives and parmesan
  • Parmesan, freshly grated
  • chives, finely chopped
  • croutons, gluten free if needed
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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