Food Monday – Butternut Squash & Rhubarb Soup

Another recipe from my big cook-up. I had some cooked rhubarb and went searching for a different way to use it. I found a recipe for butternut squash & rhubarb soup. It sounded interesting but called for a pressure cooker to cook the squash and the onion…. I had ideas of my own.

Butternut Squash & Rhubarb Soup
Preheat the oven to 200°C

1.25 kg butternut squash, peeled, de-seeded and cut in chunks
2 tablespoon of vegetable oil
Good pinch of ground coriander
Good pinch of nutmeg
Salt and black pepper
A dash of white wine
1 ¾ pints of chicken stock
½ jar of my onion marmalade (see Food Monday for last week)
8 ozs of rhubarb
1 tbsp caster sugar
1 tablespoon of chopped coriander.

In a large bowl place the oil, coriander, nutmeg, salt & black pepper,
and white wine and stir. Add the butternut squash chunks and toss to coat in the oil mixture. Spread in a single layer on a baking tray and roast in the preheated oven for 25 minutes or until golden and soft. Remove from the oven and allow to cool slightly.

While the squash is roasting, wipe and cut the rhubarb into chunks, place in an oven proof dish with 1 tablespoon of caster sugar, cover and cook on the lowest oven shelf for about 10 minutes. When cooked remove from the oven, stir to break down the chunks, cover and leave in the dish to cool slightly.

When the butternut squash is cooked transfer to a large saucepan. Add the onion marmalade and the chicken stock, stir and cook on high for about 10 minutes. Remove from the heat allow to cool before liquidising in a blender. Add the pureed rhubarb and 1 tablespoon of chopped coriander. Season to taste.

12 thoughts on “Food Monday – Butternut Squash & Rhubarb Soup

    1. Grannymar Post author

      Padmini, the wine can be left out, As for the fruit element, you could try apples, apricots or even cranberries if you have them something to add a bite to the soup.


    traditional in my family is to cook rhubarb until it strings, lightly sweeten, let partially cool, add sliced fresh or frozen strawberries and a family size packet of gelatine (for enough rhubarb for 4), let cool, then chill till solid. For a salad we make lemon gelatine with grated carrot and pineapple (golden glow salad), or pureed cottage cheese into fresh mint spiced gelatine. (can be used as a full meal)

    1. Grannymar Post author

      Welcome Lin to my blog. rhubarb is very versatile. We use it in tarts and crumbles – as an alternative to apples. It works with custard or ice cream as a dessert. Rhubarb & ginger jam is also popular.

  2. Al

    I remember as a boy, picking rhubarb stalks and eating them raw. Talk about a tart taste! I would pucker up so bad it took and hour to get my face straight again.

  3. Debra

    I have some butternut squash in my kitchen and I can easily add the rhubarb. What a delicious combination! The coriander is an excellent addition. I can taste this now! 🙂


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