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Squash soup with seed gremolata

Try this light autumnal soup made with butternut squash and a seed and herb topping. Perfect to warm you up on a chilly day.

  • 20 minutes prep. time
  • 45 minutes cooking time
  • Serves 4
  • Soups, stews & curries, Vegetarian & vegan
Squash soup with seed gremolata
A warming autumnal soup | © National Trust Images


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

For the gremolata

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


Step 1

Cut the squash into large wedges, place on a baking tray and put into the oven at 160°C (140°C fan/gas mark 3), cooking until soft. Remove from the oven and leave to cool slightly before removing the seeds.

Step 2

Place the oil in a large stock pot over a medium heat. Once hot, add the onions, 1 tsp of salt and the lemon zest, and sauté for around 5minutes, or until softening.

Step 3

Add the squash and carrots to the onions and stir well, add a good pinch of salt and sauté for 2 minutes.

Step 4

Add the bay leaves, ground ginger and turmeric, stir well and then add enough water to cover. Boil until all the vegetables are soft.

Step 5

Blend the soup with a hand blender and adjust the seasoning using the pepper and a touch of salt, if needed.

Step 6

For the gremolata

Place the parsley, lemon juice, garlic and oil in the food processor and blitz until smooth.

Step 7

Place the pumpkin seeds in a frying pan and toast over a high heat until coloured and splitting.

Step 8

Add the pumpkin seeds to the blitzed parsley mix and pulse a few times to break them down, then season to taste. Add a spoonful of the gremolata on top of the soup when serving.

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