Farm chef recipe: Butternut squash and coriander soup

There’s nothing better on a cold winter’s night than a bright zingy soup to brighten things up, serve it with a warm roll.

The butternut squash provides a splash of colour and the coriander a hint of spice.

Serves four


  • 1 large butternut squash
  • 25g of butter
  • 1 tbsp of rapeseed oil
  • 1 large diced onion
  • 5g fresh coriander
  • 2 crushed garlic cloves
  • 900ml (2 pints) of chicken stock
  • 1 tin of butter beans (400g)


  1. Put the butter, rapeseed oil, diced onions, crushed garlic and chopped coriander stalks (save the coriander leaves to add at the end) 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 colour lightly 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, stir in the fresh coriander leaves and serve with a crusty warm roll.

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