Autumnal Soup Recipe

Feeling the cold? Then try our new Autumnal soup recipe - bound to blow the cobwebs away and keep you toasty warm this season!

  • COOK 1 Hour
  • LEVEL average
  • BATCH Serves 8


  • 1 butternut squash (about 1.5kg), peeled, deseeded and roughly chopped
  • 3 tbsps olive oil
  • 2 onions, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 1/2 tsp ground cumin
  • 1 handful flat leaf parsley
  • 1 litre chicken stock
  • 2 tbsps single cream
  • Croutons, to serve


  1. Preheat the oven to 200°C/Gas Mark 6. Toss the butternut squash with 2 tbsps of the oil, season, then scatter onto a foil-lined baking tray. Roast for 25-30 minutes, until soft and just turning golden at the edges.
  2. Meanwhile, heat the remaining 1 tbsp of oil in a large saucepan over a medium heat and sauté the onion, celery and carrot for about 10-12 minutes, until softened but not coloured. Add the cumin and sauté for a minute more, then tip in the roasted squash, all but a few parsley leaves, the stock and 500ml water. Simmer gently for 20 minutes, then cool a little.
  3. Blitz the soup in a blender (in batches if necessary) with the single cream, checking the seasoning as you go. Add a little more water if necessary – you want it to be the consistency of double cream. Return to the pan, reheat gently and ladle into bowls, garnishing with parsley leaves and croutons.