HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash Soup
Butternut Squash Soup

Butternut Squash Soup

with melted blue cheese flatbread

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Butternut squash is a classic winter veg that's perfect for making warming recipes such as soups and stews. It also happens to be a great source of antioxidants and vitamin C, giving this hearty dish immune-boosting and health-helping properties.

Tags:QuickFamily FriendlyVeggieUnder 650 calories
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece

Diced Butternut Squash

2 piece



60 g

Blue Cheese


1 sachet



1 piece


1 piece


1 sachet

Vegetable Stock


62.5 g

Creme Fraiche


1 sachet

Balsamic Glaze


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)544 kcal
Energy (kJ)2277 kJ
Fat22.8 g
of which saturates13.7 g
Carbohydrate66.2 g
of which sugars16.3 g
Dietary Fiber0 g
Protein18.2 g
Cholesterol0 mg
Salt2.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Immersion blender
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Place a large pot over medium-high heat with a drizzle of oil
  • Once hot, add the onion and garlic and fry until softened, 4-5 mins.
  • Add the butternut squash and fry for 5-7 mins. 
  • Add the paprika and stock powder along with 500ml water (double for 4p). Bring to the boil and simmer until veg is tender, 10-12 mins.
  • Add half the creme fraiche (double for 4p) and blend until smooth. Allow to warm through, then season to taste with salt and pepper.
  • When the soup has 5 mins of cooking time left, crumble the blue cheese and sprinkle it evenly over the flatbreads.
  • Pop the flatbreads onto a lined baking tray and warm in your oven until the cheese has melted, 4-5 mins.
  • Allow the flatbreads to rest outside the oven for 1-2 mins then cut into even slices.

TIP: If you're not a fan of blue cheese feel free to give it a miss!

  • Divide the velvety butternut squash soup between bowls.
  • Serve the flatbread slices alongside with a drizzle of balsamic glaze.