Butternut Squash Soup with Pumpkin Seeds

Guild of Fine Food

Guild of Fine Food

Standard Supplier 7th January 2019
Guild of Fine Food

Guild of Fine Food

Standard Supplier

Butternut Squash Soup with Pumpkin Seeds

How to better kick-start January than with a warming, healthy recipe using Best of Hungary's 3 star Great Taste award winning lightly toasted pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character". This simple recipe makes for a delicious creamy and warming butternut squash soup, sprinkled with roasted pumpkin seeds for a dinner that is bursting with flavor and nutty aromas.


  • - 900g butternut squashed, peeled, de-seeded and diced
  • - 1 medium sweet potato, peeled and diced
  • - 3 medium carrots, peeled and diced
  • - handful of pine nuts
  • - handful of pumpkin seeds
  • - 1 medium brown onion, diced
  • - 3 garlic cloves, peeled
  • - vegetable stock pot
  • - 750ml water
  • - salt
  • - black pepper
  • - Best of Hungary Lightly Toasted Pumpkin Seed Oil


1. Place the diced vegetables and the garlic cloves on a baking trey, sprinkle with olive oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.
2. Brown the diced onions on some olive oil in a large saucepan, then add the roasted vegetables, the stock pot and the water. Season with salt and black pepper, and bring to a boil.
3. Remove from the heat and using a blender pulse the soup until it reaches a smooth consistency.
4. Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.
For an even creamier texture, you may wish to add some double cream or creme fraiche.

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