Riverford Wicked Leeks
Squash soup recipe image

Print Squash soup

Squash soup is a trusty old favourite that is gorgeous as is, or can be dressed up with spices and garnishes. Try it with lots of black pepper or a pinch of chilli, or for a subtler flavour with cumin and coriander. Add a handful of cooked grain such as pearl barley, or a topping of crispy bacon, pumpkin seeds and a swirl of yoghurt. This makes a lovely warming and inexpensive lunch or dinner with a slice of crusty buttered toast.


  • 1 squash, peeled & cut into chunks
  • 1 onion, finely diced
  • 1 litre vegetable stock
  • Dried chilli flakes, ground cumin & coriander (if desired)
  • Salt & pepper


  1. Preheat oven to 190'C/Gas 5. Roast the squash for 25-30 minutes until tender.
  2. Fry an onion gently in oil for 10 minutes. Add spices if you like (dried chilli flakes, ground cumin and coriander).
  3. Blitz with the roasted squash in a blender with vegetable stock and seasoning.
want to cook with fresh ingredients? try one of our award winning veg boxes