Butternut Squash Soup


- 2 tbsp. butter
- 1 large onion, chopped (about 1 1/2 cups)
- 1/2 tsp. cumin seeds or ground cumin
- 1 medium butternut squash or 1 small pumpkin, peeled, seeded and cut into chunks (about 1 lb., 2 oz. when peeled and seeded)
- 1 red pepper, seeded and chopped
- 2 1/2 cups vegetable stock 
- 1/2 cup milk
- 4 oz. Londoner Farmhouse Cheddar Cheese, shredded (about 1 cup)
- 2 tbsp. chopped fresh parsley or chives
- Salt and freshly ground black pepper
- 6 slices French bread, lightly toasted

Serves: 6
Prep Time: 25-30 minutes
Cook Time: 25 minutes


In a large saucepan, melt butter and fry onion gently for about 3 minutes or until soft, but not brown. Stir in cumin seeds or ground cumin.

Add butternut squash or pumpkin, red pepper and vegetable stock. Bring to a boil, reduce heat and simmer, partially covered, for about 20 minutes or until vegetables are soft.

Transfer squash mixture to a blender or food processor and blend for 15 - 20 seconds or until smooth. Return mixture to the saucepan and add milk, 1/2 cup  of the cheese and the parsley or chives. Stir thoroughly and reheat. Season with salt and pepper. 

Ladle soup into 6 warmed bowls and top each bowl with a slice of bread. Sprinkle with the remaining cheese and a little black pepper.

Cook's Tip: If you don’t like red pepper, leave it out—the soup will still taste wonderful. It keeps for up to 3 days in the fridge, in the freezer for up to 3 months.


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