Butternut Squash Soup

Delicious butternut squash soup with chorizo and Lancashire Farm Greek yogurt


  • 1 tbsp olive oil
  • Pinch of paprika
  • 1 medium chopped red chilli
  • 1 red onion
  • 1 clove of garlic
  • 400ml vegetable stock
  • 150g chopped chorizo
  • 700g peeled and chopped butternut squash
  • 125ml Lancashire Farm Greek Natural Yogurt
  • 3 tbsp chopped coriander
  • Black pepper to season



Step 1

Heat the oil and combine the paprika, crushed garlic, chilli and onion in a large pan for 3-4 minutes.

Step 2

Add the butternut squash and stir for another 2-3 minutes.

Step 3

Pour in the vegetable stock and bring to the boil. Allow ingredients to simmer on a low heat for 15-20 minutes or until the butternut squash is tender.

Step 4

Transfer to a blender and continue to blend in bursts until smooth in texture.

Step 5

Chop the chorizo and fry in a pan for 1-2 minutes until golden. Now return the soup to a new pan and mix with the chorizo (alternatively use Pancetta) and Lancashire Farm Greek Yogurt and simmer for 2-3 minutes.

Step 6

Season with pepper to taste, transfer to a bowl and sprinkle over the coriander.