Butternut soup with red onion and goat's cheese

(25 ratings)

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Butternut Soup with Red Onion and Goat's Cheese
Butternut Soup with Red Onion and Goat's Cheese
  • Serves: 4

  • Prep time:

  • Cooking time:

This deliciously sweet and creamy soup makes an ideal warming light lunch or supper in winter - or serve it as a sure-to-please dinner party starter


  • 1tbsp olive oil
  • 1 red onion, finely sliced
  • 1tbsp chopped sage
  • 1 large butternut squash, peeled, deseeded and cubed
  • 2 garlic cloves, crushed
  • 700ml (1 pint) vegetable or chicken stock
  • 100g (4oz) goat's cheese, crumbled

If you prefer, you could substitute 1tbsp cream or plain yoghurt for the red onion and goat's cheese.


  1. Heat the olive oil in a large pan over a medium heat. Add the red onion and cook for 8 mins, until soft. Stir in the chopped sage and cook for 2 mins. Remove half the mixture from the pan and reserve.
  2. Add the butternut squash and garlic to the pan. Cover and cook for 20 mins over a low heat, stirring occasionally, until soft.
  3. Pour in the stock and turn up the heat. As soon as the soup boils, turn off the heat. Transfer to a blender and whizz until smooth.
  4. Return the soup to the pan, adding a little water if you wish. Heat to a simmer, then pour into bowls and top with the reserved onion mixture and a little goat's cheese.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 210(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(25 ratings)

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