Butternut squash soup is a wholesome, delicious meal, and each family has their own version – now, here's one with a twist!

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this ... squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock.

This quick, simple recipe makes a big batch of healthy butternut squash soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal. Each serving provides 155kcal ...

Or, blend the puree with cream, stock, and herbs to make a rich butternut squash and sage soup. The sage's savory notes complement the squash's earthiness. Or try one of the best ways to use ...

In a medium pot, combine cubed squash with enough stock to ... If necessary, add more cooking liquid, water or stock to loosen soup to the consistency of melted ice cream. Add brown sugar, salt ...

To make in advance, let the soup cool, then transfer it to an appropriate container, cover it, and store it in the fridge for up to three days. Mary Berry’s butternut squash recipe Ingredients ...

Season with a little salt and pepper as you cook. Add the chicken, potatoes, butternut squash and stock. Reduce the heat, cover and simmer for 30 minutes. Remove from the heat and ladle the soup ...