Preparation time: 10 min
Cook: 1 hour
Serves: 4


  • 1 x butternut squash
  • 2 x medium white onions chopped
  • 2 x cloves of garlic
  • 200ml buttermilk
  • 1 pint vegetable stock
  • 1 tspn mixed spice
  • 1 tspn black pepper
  • 1 tspn paprika
  • 1 tspn allspice
  • 1 tspn onion salt
  • 1 tbsp brown sugar
  • rapeseed oil
  • chunk of sourdough (stale is best)
  • bunch of sage


1Chop butternut squash in half from top to bottom, scoop out seeds and separate from pith. Put seeds to one side. Score the flesh with a sharp knife and place on a baking tray skin side down.
Mix all of the spices and sugar together in a bowl, spoon a teaspoon of the mix over each half of the squash, drizzle with rapeseed oil and rub spices into the flesh. Place in a preheated oven at 180c for 45-50 mins until flesh is caramelised on the surface and soft to touch.

2Remove squash from tray, but tip any excess oil back in. Allow squashes to cool and add the seeds to the tray, mix amongst the oil and sprinkle with another teaspoon of your spice mix before returning the tray to the oven. Roast the seeds for around 10 minutes until popping and crispy, then empty onto some kitchen roll to cool.

3Heat around a tablespoon of oil in a saucepan on a medium heat, and add the onions and garlic and cook until soft. Scrape the flesh of the squash into the pan and discard the skins. Remove the pan from the heat and add the buttermilk, this will prevent it from splitting. Mix the contents of the pan together until creamy then return to a low heat on the hob and gently begin to add the vegetable stock. Blend the soup until smooth and keep warm on a low heat.

4For the croutons and crispy sage take a frying pan and heat with a little rapeseed oil. Fry off the sage leaves for a short time until crispy, and empty onto some kitchen roll. Chop sourdough into rough cubes and fry off in the now sage infused oil left in the pan until golden. At the last minute add a teaspoon of your spice mix to the croutons and give them a final toss in the pan.

5Serve the soup up in a bowl, and gently sprinkle your croutons, toasted seeds and finish with the crispy sage


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