Butternut Squash Soup with Fresh Herb Croutons



  • 4 tablespoons olive oil
  • 1 large onion, sliced
  • 1 clove of garlic, crushed
  • 675 g ( lb) butternut squash, peeled, deseeded and cut into cubes
  • ¼ teaspoon ground ginger
  • 600 ml (1 pint) vegetable stock
  • 100 ml ( fl oz) orange juice
  • salt and pepper
  • 2-3 slices of thick white bread, crusts removed and cut into cubes a knob of butter
  • 2 teaspoons chopped mixed herbs (chives, parsley, chervil)
  • 6 tablespoons single cream, crème fraîche or natural yoghurt


  • Warm half the olive oil in a large saucepan and add the onion and garlic. Cook over a low heat until soft but without colour. Add the butternut and the ginger and gently cook for 5 minutes. Add the vegetable stock and the orange juice and simmer for 20-30 minutes until the butternut is tender.

  • Purée the soup in a blender or food processor until smooth and season with salt and pepper. Return the soup to a clean pan, ready to warm through when needed.

  • To make the croutons, heat the remaining olive oil in a frying pan and once hot, scatter in the bread and fry until all the sides are golden brown. Season with a pinch of salt, then add the knob of butter and herbs.

  • To serve, stir the cream into the hot soup or drizzle in swirls on top and offer the crispy croutons separately or scatter them over.

and more

The orange juice can be replaced with milk for a more classic flavour.

Grated Parmesan sprinkled over the soup and croutons offer an Italian edge.