Farm chef recipe: Butternut squash and coriander soup

This butternut squash and coriander soup is just the thing to warm you up on a cold winter’s night. Serve it with some warm crusty bread.


  • 1 Large Butternut Squash

  • ½ Pack of Butter

  • 1 Large diced onion

  • 1 tbsp dried coriander

  • 2 crushed garlic cloves

  • 900ml (2 pints) of chicken stock

  • 1 tin of butter beans


  1. Put the butter, diced onions, crushed garlic and coriander into a pan on a medium high heat on the hob with the peeled and diced butternut squash.

  2. Add the butter beans to the dish and sauté off, keep stirring until starting to brown.

  3. Pour in the stock, make sure everything is covered and leave to simmer on a medium low heat until the ingredients start to go soft and ‘break up’.

  4. Blend the contents of the pan to produce a thick hearty soup, serve with a crusty warm roll.

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