Recipe: Spiced Butternut Squash Soup



  • 1 Butternut Squash
  • 8g Ground Coriander
  • 4g Ground Cumin
  • 40ml Olive Oil
  • 1g Chilli Flakes
  • Salt and milled black pepper
  • 25g Butter
  • 1 Large Onion - peeled and roughly chopped
  • 300g Carrots - peeled and roughly chopped
  • 1 Celery stick - trimmed and roughly chopped
  • 2 Garlic Cloves - crushed
  • 1.5l Vegetable Stock


  1. Preheat the oven to 180c. Peel and deseed the squash, cut it into wedges and place into a roasting tray. Mix the coriander, cumin and chilli flakes with 30ml of olive oil and pour over the squash. Season and place into the oven until tender.
  2. Melt the butter with the remaining olive oil in a large pan. Add the onion, carrots, celery and garlic and fry for 5 minutes until the onion is beginning to soften.
  3. Pour in 1 litre of the vegetable stock, bring to the boil then cover and simmer for 20 minutes until the vegetables are soft.
  4. Place the roasted squash into a blender ensuring you scrape the roasting tin contents in. Add the other vegetables and stock and purée the soup until smooth.
  5. Return the soup to the pan and pour in the remaining stock and heat for a further 5 minutes. Serve with crème fraiche and chopped flat leaf parsley.

Don't fancy cooking? Visit our restaurant at your local Dobbies where we'll be serving up this delicious soup.