Burpee Welcome Autumn With Home Grown Flavours

It’s Autumn Equinox today…so let’s get that soup pan bubbling for a home-grown tasty treat!Burpee Acorn

We are now in the season of reaping the rewards of the seeds that we have sown for our autumn bounty of vegetables.  We cannot wait to get cooking some good, healthy, comfort food.

Now is the time that we can harvest all the veggies that we have been tending to this year.  Nothing SHOUTS September and October as much as a Squash!

Our two varieties below are the perfect additions to any winter warmers you may be cooking!

Winter Squash – Burpee’s Butterbush

This space-saving, bush-type variety is a great source of Vitamin A and keeps for months!

Winter Squash – Early Acorn Hybrid

Early and space-saving! This variety has orange-yellow flesh is sweet, nutty and has a smooth texture.

The recipe below has been devised for Burpee Europe by the chef Valerie Hamelin, using ‘Burpee’s Butterbush’ squash.  It is sure to bring that cosy feeling of autumn to you in a bowl!

Spicy Butternut Squash & Coconut Velouté

squash soupIngredients:

1 Butternut squash – diced
1 tbsp organic coconut oil
2 garlic cloves – peeled & finely chopped
1 onion – peeled and chopped
1 tin coconut milk (reduced fat)
½ litre vegetable stock
2tbsp red curry paste
2 tsp light soy sauce
1 tsp ground cumin
1 tsp ground coriander
Salt & pepper
Handful fresh coriander


Place the seasoned, diced butternut squash on a tray and roast in the oven at 180 degrees until golden and cook for around 25 minutes

In a large saucepan, add the coconut oil with the onions & garlic. Sweat off gently and cook until soft. Add cumin & coriander and stir, cook for another 1 to 2 minutes.

Stir the red curry paste, soy sauce and mix the cooked roasted butternut squash in the pan.

Add the coconut milk & the vegetable stock, bring to simmer and cook until tender

Transfer to a bowl and blitz or alternatively use a food processor and blend it until smooth.

Season to taste

To serve:

Place the velouté in a soup bowl and garnish with fresh coriander and seeds (pumpkin or sunflower)


Roasting the butternut squash enhances the flavour giving it a nutty succulent taste.

Burpee DO NOT sell direct to the consumer. Seeds are available now from selected seed companies, please contact Fran at rabbitattackpr@gmail.com for supplier list.


Burpee Seeds Europe website here