Rana Conway's Butternut Soup

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 3-4


  • Milk

Suitable for:

  • Gluten free

  • Vegetarian


1 tsp olive oil
1 onion 
1 red pepper 
1 butternut squash 
1-2 tsps grated fresh root ginger 

ΒΌ tsp sweet paprika 
500ml stock 
1 tsp cream cheese 

To serve:

Salt and pepper 
Natural yogurt (optional) 
Fresh chives (optional)


  • Milk


Step 1

Peel and dice the onion. Heat the oil in the pan then add the onion and sweat over a low heat for 2-3 minutes with the lid on. Cut the pepper in half, remove the seeds, wash and dice. Cut the squash in half lengthways, remove the seeds and skin and chop into 2cm chunks.


step 1/5


Step 2

Add the pepper, squash, grated ginger and sweet paprika to the pan and cook for a few minutes more. 


step 2/5


Step 3

Add the stock, bring to the boil and simmer with the lid on for 20 minutes until the vegetables are tender. 


step 3/5


Step 4

Remove from the heat, add the cream cheese and whiz with a stick blender until completely smooth. 



step 4/5


Step 5

Add salt and pepper to taste, and, if you like, serve topped with a spoonful of yogurt and a few chopped chives.

step 5/5