Squash soup with seed gremolata

A perfect light dish with seasonal flavours mixed in.

Soups and starters
Someone holding the bowl of soup in two hands
  • Preparation time 20 minutes (prep. time)
  • Cooking time 45 minutes (cooking time)
  • Serves 4


  • 600g butternut squash
  • 2tbsp vegetable oil
  • 150g onion, chopped
  • 1 lemon, zest
  • 2tsp salt
  • 150g carrots
  • 2 bay leaves
  • 1tsp ground ginger
  • 1tsp ground turmeric
  • 1tsp pepper

For the gremolata

  • 20g flat leaf parsley
  • 1 lemon, juice
  • 2 cloves garlic
  • 3tbsp cold pressed rapeseed oil
  • 2tbsp pumpkin seeds

To serve;

  • Portions of bread
  • Butter


  1. Cut the squash into large wedges, place on a baking tray and put into the oven at 160°C/gas mark 3 cooking until soft, remove from the oven and leave to cool slightly before removing the seeds.
  2. Place the oil in a large stock pot over a medium heat, once hot add the onions, 1tsp of salt and the lemon zest, sauté for around five minutes, or until softening.
  3. Add the squash and carrots to the onions and stir well, add a good pinch of salt and sauté for a couple of minutes.
  4. Add the bay leaves, ground ginger and turmeric, stir well and then add enough water to cover.
  5. Boil until all the vegetables are soft.
  6. Blend the soup with a hand blender and adjust the seasoning using the pepper and a touch of salt if needed.
  7. For the gremolata: place the parsley, lemon juice, garlic and oil in your processor and blitz until smooth.
  8. Place the pumpkin seeds in a frying pan and toast over a high heat until coloured and splitting.
  9. Add the pumpkin seeds to the blitzed parsley mix and pulse a few times to break them down. Taste and adjust the seasoning. Serve a spoonful on top of the soup at the point of service.