Five-spice Butternut Soup

by Lucas Hollweg ( Speciality Chef )

The simplest of soups, but one that offers duvet-like comfort. I like to think of it as the cream of tomato of the squash world.

Serves 4


  • 1 medium butternut squash (900g-1kg), peeled and chopped

  • 3-4 decent cloves of garlic, peeled but whole

  • 2 tsp Chinese five-spice powder

  • 1 tbsp caster sugar

  • 500ml chicken stock

  • 50ml double cream

Put the squash and garlic in a large saucepan with the five-spice, sugar and stock.

Bring to the boil, then simmer for 20 minutes until soft. Pour into a liquidiser or blitz with a stick blender, then stir in the cream.

Ladle into bowls and sprinkle with a pinch of five-spice before serving.
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