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How To Make Healthy Butternut Squash Soup

How To Make Healthy Butternut Squash Soup

Butternut squash is a very versatile vegetable. In this tutorial Chef Justine Forrest shows you how to stuff it, roast it and make a soup out of it!


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  • butternut squash
  • 30 g gruyere cheese
  • 2 smoky bacon rashers
  • 1 chives, chopped
  • 1 red onion, chopped into chunks
  • 1 rosemary sprig
  • 4 garlic cloves, chopped
  • 4 tsp cumin
  • 1 1/8 ltr boiling water
  • 2 chicken stock cubes
  • olive oil
  • pepper
  • salt


To make stuffed butternut squash, cut it lengthways, scoop out the seeds with a spoon, then brush it with oil, season it and bake it for about 45 minutes. Once it is cooked, scoop out the flesh and mix it with some chopped cooked bacon, gruyere cheese and chives. Mix it all together, then spoon it back into the skin of the squash with a bit more cheese and chopped chives sprinkled on top. Grill for about 10 minutes until golden brown.

To make roast butternut squash, peel and de-seed it, then cut it into 2 inch chunks. Put the pieces in a baking tray with a red onion cut into chunks, the leaves of 1 sprig of rosemary, oil, salt and pepper. Bake for about 40 minutes, stiring halfway through.

To make butternut squash soup, peel, de-seed and chop 2 butternut squashes. Bring 1.1 litres of water to the boil, then add the chopped butternut squash, the cumin, salt and pepper, 4 chopped garlics, 2 chicken stock cubes and 2 chopped onions. Bring to the boil, cook for 30 minutes, then blend it.