Butternut Soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a lovely way of using butternut squash, which has a sweet, subtle flavour and a meltingly tender consistency when properly cooked.


  • 1.5 kg butternut squash
  • 2 tbsp olive oil
  • 50 g butter
  • 2 onions, peeled and chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 1 tsp curry powder
  • sea salt
  • freshly ground black pepper
  • 1.5 litres vegetable or chicken stock
  • a bunch of flat-leaf parsley, finely chopped


    Butternuts are one of the hardest vegetables to cut. Always use a large sharp knife. The easiest way is to top and tail the butternut, then cut it across into two. Stand each half on one end and cut away the skin from top to bottom. Halve each piece lengthways and remove the seeds. Heat the oil and butter in a large saucepan, add the onions and garlic and gently sauté.

    While the onions and garlic are sautéing, chop the butternut flesh, then add it to the onions and mix well. Stir in the curry powder and seasoning. Pour in the stock, stir well and bring to the boil. Simmer for 35 minutes until the butternut is soft.

    Blend the soup with a hand-held blender (a worthwhile purchase, by the way, if you don’t have one already). Serve topped with plenty of parsley and a drizzle of olive oil.