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“Atasty seasonal soup that gives you your five a day. Considering how much veg it has packed into it I think we can forgive the double cream can't we?”
1hr 10mins

Ingredients Nutrition

  • 2 butternut squash
  • 3 tablespoons olive oil
  • 2 sprigs thyme
  • 2 carrots, sliced
  • 2 onions, sliced
  • 2 sticks celery, chopped
  • 2 liters vegetable stock
  • 75 ml double cream (heavy cream)


  1. heat oven to 240C / 475°F.
  2. Cut squash in half and scoop out seeds, keeping skin on cut into chunks. place on a baking tray and drizzle with 1 tbsp olive oil. Scatter with thyme and season if desired. Roast for 45 mins or until soft.
  3. Heat the rest of the oil and and add carrots, onion and celery. Cook gently until soft but not brown.
  4. Add stock and bring to boil, simmer for 20 minutes.
  5. Take out the squash and remove the flesh, add this to the pan. Simmer for a further 5 minutes
  6. Blitz the soup with a blender or processor until smooth. Return to pan and add cream.
  7. Reheat to desired temp and serve.

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