Butternut squash soup

Butternut squash soup

Health benefits:

  • Easy to digest & assimilate
  • Helps soothes a bloated tummy
  • High in Vitamin A 

Serves 4 

Preparation & cooking time 30 mins 

  • 2 white onions peeled and chopped 
  • A few sprigs of fresh thyme  
  • 2 litres of water 
  • 350g of butternut squash – cut into cube chunks / leave the skin on, it melts and adds flavour 
  • 2 tbsp of olive or rapeseed oil 
  • 2 good quality vegetable stock 
  • 1 ½ tsp of ground cumin 
  • Generous handful of pumpkin seeds 



  • Heat up a heavy based cooking pot / large saucepan, add the oil and place the onions and fresh thyme into the pot. Keep stirring until the onions become soft (add a little bit of water if it starts to burn) 
  • Add the cumin and stir it in with the onions.  
  • Add the water, stock cubes, squash and bring to the boil; reduce heat and simmer for 15 minutes. 
  • Heat up a frying pan then add the pumpkin seeds. Toast them until they lightly brown on each side / they should puff up slightly (2 to 3 mins in total / depending how hot your pan is) 
  • Puree soup with a hand blender or puree in a food processor or liquidiser, then return to the cooking pot and reheat if necessary. Lightly season to taste 
  • Serve with the toasted pumpkin seeds 
  • Vegan
  • Vegetarian
  • Wheat free
  • Gluten free
  • Dairy free