Suzanne’s Creamy Butternut Squash Soup

Ingredients (Serves 4)

  • 2 tbls Suzanne’s Lime, Ginger and Mustard Seed Dressing
  • 2 tbls olive oil
  • 1 large onion, peeled and roughly chopped
  • 1 chopped carrot
  • 2 cloves garlic, peeled and crushed
  • 1 good size butternut squash, cut into medium size chunks
  • 500ml vegetable or chicken good stock and 4 tbls milk
  • sea salt and black pepper
  • 2-3 tbls single cream or low fat fat crème fraîche


  1. Toss squash, onion and carrot in the olive oil and dressing.
  2. Bake 30 minutes Reg 5 /180C until flesh is soft and lightly browned.
  3. Transfer to saucepan with the stock, milk and a good grind of black pepper. Simmer for 5 to 10 minutes.
  4. Add cream and blitz to as smooth or chunky consistency as you wish. Add extra milk or stock to adjust to preferred thickness.
  5. Top with a dollop cream and some good crusty bread to serve.