Looking for the best butternut squash soup recipe?

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. 

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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

  1. 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.

  2. 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.

  3. Using a stick blender, blitz the soup until smooth. Add the tahini and lemon juice, stir until dissolved. Check and adjust the seasoning, serve.