Our chefs have created a creamy butternut squash soup recipe that anyone can make from the comfort of their own home.
Perfect as both a starter or a main, this dish is sure to impress guests and tantalise tastebuds.
Download our butternut, cardamom and tahini soup recipe by clicking the link below.
Serves 4.
50g onions, peeled and roughly chopped
1.8kg butternut squash, peeled and cut into 2.5cm cubes
5g ground cumin
7g ground turmeric
1 lemon, juiced
5g sea salt
3g black peppercorns
120g tahini paste
15g garlic, peeled and sliced
1g green cardamom pods
100ml olive oil
2500ml water
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 258Kcal/1078kJ
Place a saucepan over a medium heat and add the olive oil. Add the onions and cook until soft. Then add the butternut squash, garlic and spices, season with salt and pepper, stir thoroughly for 5 mins to coat the squash in the spices.
Pour over the water to cover the ingredients, stir and cover the pan with a lid. Reduce the heat and simmer for 35-40 mins or until the squash is cooked.
Using a stick blender, blitz the soup until smooth. Add the tahini and lemon juice, stir until dissolved. Check and adjust the seasoning, serve.
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