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This recipe is classed as easy

Rating 2.30 / 5 (107 votes)

Prep time:
10 min
Cook time:
30 min

James Martin's butternut squash soup is made with amaretti biscuits for depth of flavour


1. Heat the oil in a large pan and add the onion, garlic and butternut squash. Cook for about 10 -15 mins in a covered pan until softened. Add the white wine and cook, uncovered, until most of it has evaporated.

2. Pour in the stock and cream, season, and simmer for 5 mins. Cool slightly then blend in a liquidiser with the amaretti biscuits.

3. For finishing, heat the olive oil in a frying pan and fry the whole or shredded almonds until golden – stirring all the time. Set aside.

4. Return the soup to the pan, warm through, and sharpen with a squeeze of lemon juice. Ladle the soup into bowls and top each bowl with a few almonds, a teaspoon of yogurt and snipped chives.


To finish

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