Butternut Soup


  • 1 ½ kg Butternut squash
  • 2 large brown onions, finely chopped
  • 3 small garlic cloves, finally chopped
  • 500ml chicken stock
  • 1 teaspoon lemon juice
  • 250ml water
  • 3 small green chillies or 1 Jalapeno, no pips, finely chopped
  • 1 tablespoon melted butter
  • 250ml fresh pouring cream


  • Peel and pip the butternuts, and cut it into about 5cm square chunks.
  • Peel and chop the onions quite finely.
  • Chop the garlic very finely, or push through a garlic press
  • Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
  • Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent.
  • Add the lemon juice and chicken stock and stir until well mixed.
  • Add the water and cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
  • Liquidise with a food processer
  • Serve hot
  • Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

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