Cinnamon spiced butternut squash soup with cheesy crouton topping

Cinnamon spiced butternut squash soup with cheesy crouton topping


  1. Heat the sunflower oil in a large saucepan, add the onion, garlic and ginger and fry until soft.
  2. Add the butternut squash and potato, cover the pan and sweat the vegetables together until they start to soften (stir the pan every once in a while to prevent the vegetables sticking).
  3. Stir in the cinnamon and add the stock. Bring the soup to the boil, then reduce the heat, cover the pan and gently simmer until the vegetables are soft.
  4. Blend the soup until smooth and season to taste.
  5. Butter both sides of the sliced baguette, place in a hot pan and fry until golden and crunchy. Flip the baguette and top with the grated Gruyere cheese, cook for a further few minutes until the cheese has melted.
  6. Ladle the soup into a deep bowl and carefully float the crouton on top.


Recipe from Comfort by Carolyn Caldicott, out 6th November, published by Frances Lincoln, Priced £9.99.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday


Store this soup portions in the freezer for when you need it most


1 medium butternut squash, peeled, deseeded and diced
1 medium potato, peeled and diced
1 teaspoon ground cinnamon
1.2 litre(2 pints) good vegetable stock
Salt and black pepper
4 tablespoons sunflower oil
I medium onion, roughly chopped
2 cloves garlic, crushed
1 thumb sized piece of ginger root peeled and grated
Cheesy crouton topping (per person)
1 thickish slice day old baguette
Grated Gruyere cheese


Time: 10 mins
Serves: 6
Nutrition: n/a