• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium butternut squash (about 1kg whole), peeled, deseeded and chopped into 2cm pieces
  • 750 ml vegetable stock (gluten-free as required)
  • 2 tbsp pumpkin or washed and dried squash seeds
  • 4 tbsp Greek yogurt or crème fraîche
  • chives, chopped


  • STEP 1

    Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes until translucent. Stir in the garlic and fry for a minute more until fragrant. Stir in the squash pieces, and cover with a lid. Cook for 5-8 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.

  • STEP 2

    Remove the soup from the heat, blend with a stick blender until smooth, and season well.

  • STEP 3

    Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.

  • STEP 4

    Ladle the soup into warmed bowls and add a swirl of yogurt to each. Top with the seeds, chives and a crack more black pepper.


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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