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.


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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