To make in advance, let the soup cool, then transfer it to an appropriate container, cover it, and store it in the fridge for up to three days. Mary Berry’s butternut squash recipe Ingredients ...

Well, this stovetop butternut squash soup goes from stove to table in under 45 minutes. We altered the recipe here to make it a lower-carb soup, because we made it with full-fat coconut milk .

We use the soup makers to whip up a smooth butternut squash, and chunky chicken and vegetable soup. We assess both soups on the following: We check if the instructions were clearly laid out and easy ...

But my feelings toward the dish have shifted this winter as it has felt colder than normal (the other day, it felt like minus 6 degrees where I live). On one particularly frigid weekend, I realized ...

Make a simple vegetable soup feel special by making your own ... Add the onion, cover and gently fry for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes.

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. Peel the butternut squash and reserve the long ...

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry, crispy pancetta and smoked cheddar in creamy squash soups ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.