Heinz Beef Broth Soup with Butternut Squash Chunks Recipe
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Dry out squash seeds in the oven, then add some spicy flavours such as cayenne pepper, salt and garlic powder and sell them as a tasty bar snack.

Beef Broth Soup with Butternut Squash Chunks

Food Main Courses Starters British

Topping soup with squash chunks makes for a hearty, cost-effective meal full of flavour and goodness.

2 Servings
½ butternut squash
olive oil
400g Heinz Beef Broth Soup
  1. Squash is time-consuming to peel and chop, so it’s best to cook it first. The thin skin of a butternut is perfectly edible. Cut the squash down the centre lengthways and save half for another recipe. Season, drizzle with oil and bake in a 180C oven for 45 mins until soft and golden.
  2. Heat the Heinz Beef Broth Soup and serve in bowls.
  3. Cut the squash into cubes and top the soup.
  4. For added crunch, scoop out the squash seeds and lightly toast them in the oven or in a pan, then sprinkle on top of the soup.