Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Prep Time
10 Minutes
Cook Time
10 Minutes
  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 1 whole butternut squash, peeled and diced

  • 750 millilitres (1 1/4 pint) vegetable stock

  • 2 teaspoons Garlic Granules

  • 2 teaspoons Chilli Flakes

  • Schwartz Sea Salt & Black Pepper to season

Key Products
Garlic Granules

Product Information

£ 1.90/unit,47g
Schwartz product packaging

Product Information

£ 2.00/unit,29g


  • 1 Heat the oil and add the onion and butternut squash, cook on a medium heat.
  • 2 Once the squash and onions have softened, add the stock, crushed chillies and garlic granules. Simmer for 10 minutes on a low-medium heat.
  • 3 Place in a food processor or use a hand-held blender to blitz until smooth.
  • 4 Pour the soup into bowls and top with your choice of crème fraiche, seeds and coriander leaf to serve. Delicious with crusty bread.
  • 5