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Butternut squash soup


  • 1 butternut squash peeled and cut into 2.5cm cubes
  • 2 tbsp thyme honey
  • 2 tbsp olive oil
  • 1 white onion chopped
  • 1 large leek chopped
  • 1 small carrot in cubes
  • 1 small potato in cubes
  • 110 ml white wine
  • 100 ml fresh orange juice
  • 1 tbsp orange zest
  • 500 ml vegetable stock
  • 4-5 cardamom seeds
  • 75 ml extra virgin olive oil
  • 150 ml/5fl oz double cream
  • salt and freshly ground black pepper
  • 50 g crème fraiche
  • 25 g pine nuts lightly toasted


  • Heat a frying pan until hot, then add squash, potato and carrot cubes, cardamom seeds and fry until tender with a bit of olive oil. Add in the finely chopped onion and leek and fry for 1-2 minutes.
  • Add the wine and stock, bring to the boil and then lower to simmer.
  • Place the butternut squash soup into a food processor, try to remove the cardamom seeds at this point. Add the cream, orange juice and zest and blend to a purée.
  • Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.
  • To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts.


Adapted by James Martin