Pic of Squash and beer mustard soup

Squash and beer mustard soup

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Soups & stews

Squash and beer mustard soup

Soup Serves 4 45 min
This soup pairs sweet squash with tangy mustard for a quick, straightforward vegetarian meal. If you can't find beer mustard (wholegrain mustard blended with ale and chilli), use any other wholegrain kind and add a pinch of chilli as well. Eat with a chunk of crusty bread for dunking.


  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 onion, chopped (or use a leek)
  • 750g squash, diced
  • 1 litre veg stock
  • 125ml milk
  • 125ml cream
  • 2 tbsp beer mustard
  • 2 tbsp parsley, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 35 min
  • Step 1

    Heat the oil in a large saucepan. Add the onion and fry for 8 minutes on a gentle heat, stirring now and then.
  • Step 2

    Add the squash and stock. Bring to the boil and simmer for 20-25 minutes, until the squash is tender. Blitz in a food processor or blender.
  • Step 3

    Return to the pan. Add the milk and cream and reheat gently. Stir in the mustard to taste and season. Serve with the chopped parsley to garnish.