Food & Craft

Butternut Squash, Apricot and Ginger Soup

  • Simmer gentlySimmer gently
  • Simmer gentlySimmer gently


  • 1 butternut squash, diced
  • 1 piece fresh root ginger, peeled and grated
  • 50g dried apricots, diced
  • 1 small onion, diced
  • 500ml vegetable stock
  • Knob of butter
  • 4 tablespoons of double cream (optional - yeah, right!)

A velvety soup with a fruity fringe, ideal for cold winter lunches or British summertime. Our local deli (Carnoustie Country Larder) sells soup bags with a recipe and ingredients, and this has been our favourite to date.

Prep: 10 mins Cook: 45 mins Serves: 4


  1. Melt the butter in a saucepan, add the onions and ginger and cook gently for 5-10 minutes.

  2. Add the butternut squash, stock and apricots, and season lightly.

  3. Bring slowly to the boil and simmer for 25-30 minutes until the squash is tender.

  4. Allow to cool a little, then blend until smooth. Stir in the cream if used.

Nice with a good crusty loaf, or some thing with a bit of flavour like a wheaten bread. Slaver bread with butter, and dip into soup.

Further Reading

Bread: River Cottage Handbook No. 3

Bread: River Cottage Handbook No. 3 Daniel Stevens

Soup for All Occasions

Soup for All Occasions New Covent Garden Soup Company

New Covent Garden Food Company's Book of Soups

New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company


Dough Richard Bertinet

Odd Bits: How to Cook the Rest of the Animal

Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan


Gordon White

Tuesday 29 January, 2013 at 1:18pm

Going to give this a try in the next couple of weeks providing i can print it off.


Sunday 5 January, 2014 at 3:13pm

This is a most delicious soup. So smooth with a lovely sweet savoury taste. I added a little grated nutmeg. Umm

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