This wonderfully simple, flavorsome soup recipe is just the thing to keep the cold at bay. A small amount provides goodness in abundance if you have a tiny appetite.

PREP TIME: 15 minutes 

COOKING TIME: 45 minutes 



40oz butternut squash

Sprigs of thyme, for roasting

Olive oil, for drizzling

7oz onions, chopped

2 cloves garlic, crushed

2.5oz butter

38fl oz chicken or vegetable stock

3.5oz Parmesan, finely grated

3.5fl oz double cream (optional)

Sea salt and black pepper, to taste


  • Preheat the oven to 350°F.
  • Put the squash on a baking tray, drizzle with olive oil, top with sprigs of thyme and roast for 25 minutes or until golden.
  • Meanwhile, soften the onions and garlic in the butter.
  • Add the stock and roasted squash.
  • Cook until soft, then blend until smooth.
  • Stir in the Parmesan and season to taste.
  • Finish with a swirl of double cream, if extra calories are needed.

The creator of this soup recipe is Jane Clarke a dietitian and Cordon Bleu chef with more than 30 years’ experience in the nutrition industry. She is the author of nine best-selling books, columnist, and regularly contributes on TV. She has worked with Jamie Oliver on several of his projects and now leads Nourish by Jane Clarke, which provides a solution to the problem of undernourishment and provides empowerment and inspiration to those who are facing a health challenge, such as cancer and dementia. 

Squash is such a versatile and underrated ingredient, keep the warming winter vibes going with this SUPER SQUASH, SAGE & SHIITAKE PASTA recipe.

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