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Squash Soup with Cocoa Cream
Essential Cuisine

Recipe Inspiration

Squash Soup with Cocoa Cream

Squash Soup with Cocoa Cream
PREP TIME: 10 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


20g unsweetened cocoa powder
370ml double cream
120g butter
200g onion, peeled and sliced
1kg butternut squash, peeled and diced
2 litres water
32g Essential Cuisine Light Vegetable Stock Mix
250g potato, peeled and diced
4 slices of firm, dry old bread, cut into 6mm dice
Chives and chilli flakes for garnish
Salt to taste


1. In a medium bowl, whisk the cocoa with 30ml of cream to form a thick paste. Whisk in 250ml of the remaining cream just until smooth. Cover and place in the fridge for at least 1 hour until very cold. Whip the cocoa cream until it folds a firm peak. Cover and place in the fridge.

2. In a large saucepan, melt 60g butter. Add the onion and a pinch of salt and cook over a medium heat, stirring occasionally, until soft, about 5 minutes. Add the squash, cover, and cook over medium-low heat until it begins to soften, about 10 minutes. Add the water, stock & potato, bring to the boil. Simmer, partially covered, over a medium heat, tiring occasionally until the potato is tender, about 20 minutes.

3. With a stick blender, blitz until very, very smooth.

4. In a medium frying pan, melt the remaining butter. Add the dice bread and cook over a medium-low heat until golden, stirring occasionally until crisp, about 5 minutes. Season with salt and remove from the heat and let cool.

5. Return the soup to the to a simmer, add the remaining cream season if needed. Place the soup into jugs to be poured tableside. Place the cocoa cream into a piping bag and pipe into the soup bowls, dust with cocoa powder, chives and croutons.

6. Serve.

This recipe features...

Light Vegetable Stock Mix

Light Vegetable Stock Mix

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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