Autumn squash soup


If you think Autumn means the end of good food, try this. I use coquina - it has a really vibrant colour - but butternut or pumpkin are good too. The butter makes it rich and velvety, so it's perfect as a dinner party starter or a cold weather pick-me-up.


150g unsalted butter

1 banana shallot, finely chopped

650g coquina squash peeled, seeded and diced

3/4 tsp salt

1 clove roasted garlic

3 sprigs thyme - leaves only

550ml chicken or vegetable stock

15g parmesan – finely grated

Fried wild mushrooms and thyme

freshly ground pepper


  1. Melt the butter over a medium heat and gently cook the shallot and diced squash for 20 minutes, stirring regularly to prevent catching.
  2. Add the salt, roasted garlic, thyme leaves and stock and simmer for 10 minutes then remove from the heat.
  3. Stir through the finely grated parmesan and blend until smooth. Pass through a fine sieve to remove any remaining lumps.
  4. Adjust the seasoning and serve with wild mushrooms fried with a little thyme and black pepper.