I know that this is the second wild garlic soup recipe in a week – but it was so easy and delicious that I just had to share it with you.  The butternut squash are still in great condition and the wild garlic should be eaten at every available opportunity. It’s also a one pot soup (although you could roast the butternut squash in a pan if you wanted.


  • 1 Butternut Squash – peeled and diced
  • large handful of wild garlic
  • 2 tbsp butter
  • 2 onions diced
  • 2 mild red chillis, deseeded & finely chopped
  • 850ml of vegetable or chicken stock
  • 4 tbsp creme fraiche or plain yogurt

Sweat the onions in the butter in a heavy pan over low heat for 10 minutes, then add the butternut squash, chilli and stock and simmer until the squash is soft.  Add the wild garlic and simmer for a further 2 minutes, before adding the creme fraiche and blitzing with a liquidizer. Serve in bowls with a swirl of creme fraiche and a wild garlic flower.