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Butternut Squash Soup with Fresh Coriander


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Rate this recipe 2.2/5 (47 Votes)


  • - Olive oil 50 ml
  • - Big onions 1 kg
  • - Garlic 1 head
  • - Butternut squash
  • peeled and cut into large cubes 2 Kg
  • - 5 litres water
  • - Sprigs of coriander (reserve the leaves) ½ bunch
  • - Crushed coriander bays 10 
  • - Salt
  • pepper
  • - Reserved coriander leaves (to add at the very end ) 1/2 bunch


servings 20
Level of difficulty Easy
Preparation time 25mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Finely chop the onions and garlic and sweat in olive oil for two to three minutes.

Step 2

Remove the stems of the coriander, reserving the leaves. Tie the stems together and add them to the pot.

Step 3

Add the diced butternut squash to the pot and fry for a few moments in oil with the onions, (this will make your soup shiny).

Step 4

Moisten with water or if you have a good chicken stock it's even better, and cook until the pumpkin pieces are soft all the way through (check with the tip of a knife).

Step 5

Do not overcook as the soup will be tastier. When it is cooked, remove the coriander stems and mix everything with a blender. Add the coriander leaves and blend again.

Step 6

Serve immediately.

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