Butternut squash, leek and dill soup

    This is a smooth sweet soup of nutritious value, lovely in the cold winter.


    Yorkshire, England, UK
    1 person made this

    Serves: 4 

    • butter and oil for frying
    • 1 medium butternut squash (250-350g), peeled and cut in pieces
    • 2 medium leeks, sliced
    • 2 or 3 brown mushrooms (optional)
    • 1 slice red pepper (optional)
    • 1 good pinch dried dill
    • salt to taste
    • cayenne pepper to taste
    • 50ml single cream
    • To serve
    • chopped fresh coriander
    • freshly grated Grana Padano or Parmesan cheese

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Add a small amount of oil and butter to a saucepan over medium heat. Sauté the leeks, pepper, mushrooms and squash for a few minutes until fragrant.
    2. Add salt, dill and cayenne pepper. Pour in boiling water to cover, depending how runny you would like the soup, and boil for 15 minutes.
    3. Blend in pan until smooth, adding 50ml of single cream.
    4. Serve in bowls with a few leaves of coriander and grated cheese. Enjoy!

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