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Dominic Chapman's butternut squash soup

09 January 2013

Dominic Chapman's simple yet enormously warming butternut squash soup recipe suits both a dinner party starter and a mid-week supper. Butternut squash soup is delicious served with cheese toasties.

Butternut squash soup
Butternut squash soup ©

Cooking time

50 minutes




  • 1kg butternut squash
  • 1 large onion
  • 200g butter
  • 1l water
  • 700ml milk
  • Salt
  • 1 pinch cayenne pepper


1. Start by peeling the butternut squash. Cut it in half lengthways and remove the seeds. Slice the squash with a mandolin as thinly as possible, or a knife if a mandolin is not available.

2. Halve, peel and thinly slice the onion.

3. Melt 150g of the butter in a large sauce pan over a low heat, being careful not to burn it. Add the onion and butternut squash and sweat over a low heat for 10 minutes.

4. Add the water and turn up the heat. Simmer for 30 minutes or until the vegetables are completely soft.

5. Remove from the heat and liquidize the soup. Pass through a fine sieve. Add the milk to obtain the right consistency - the soup should be silky-smooth. Be careful you do not add to much milk, which will dilute the flavour.

6. Finish by whisking in the rest of the butter and check the seasoning. Stir in a dash of cayenne pepper just before serving.

Recipe courtesy of Great British Chefs -

Visit our Soup and stew recipes section for more delicious meal ideas.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.