Butternut squash
Butternut squash blends into a naturally creamy soup without any dairy.
What it brings
Natural creaminess and sweetness. Texture: velvety when blended.
Flavour notes: sweet, warming, creamy.
How to use it in soup
Simmer cubes until completely tender, about 20 minutes, then blend.
Prep: Peel, deseed and cut into 2 cm cubes. Suggested amount: 400 g for two portions.
Storage
Whole squash keeps for 1–2 months somewhere cool. Once cut, refrigerate and use within 4 days.
Swaps
Sweet potato · Pumpkin
Recipes with butternut squash
Squash, coconut & ginger soup
Velvety squash with a warm hit of ginger, made rich with coconut milk.
52 min
- 7 plants
- Plant-based
- No gluten ingredients
- Smooth
Squash, sweet potato & miso soup
Sweet squash and sweet potato deepened with white miso and toasted pumpkin seeds.
52 min
- 7 plants
- Plant-based
- No gluten ingredients
- Smooth