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The Recipes

Spiced Butternut Squash Soup with Cheesy Croutons


For the Soup;

  • 1 Butternut Squash, peeled and cubed
  • 2 Red Onions, peeled and chopped
  • 4 Garlic Cloves, sliced
  • 2 Carrots, peeled and sliced
  • 1 tbsp Olive Oil
  • 1L Vegetable Stock
  • 1 tsp Hot Paprika
  • 1 Red Chilli, de-seeded and sliced

For the Croutons;

  • 4 Slices of Thick Cut White Bloomer, cubed
  • 50g Pilgrims Choice Lighter, Mature/Extra Mature, grated
  • 1 tbsp Olive Oil


  1. Preheat the oven to 200C/180C fan/gas 6 In an oven tray add all the vegetables, garlic and paprika, toss in the olive oil, season well with sea salt and black pepper roast for 35-40 minutes until caramelized and tender.
  2. Once roasted add the vegetables to a saucepan, cover with the stock and bring to a boil. Simmer for 5-10 minds before blending to a smooth consistency.
  3. Toss the cubed bread together with a glug of olive oil and lay evenly on to a baking tray, scatter over the cheese and bake for 10 minutes until golden and crisp. Break up and top the soup