Hubbard Squash and Buchu Soup

  • 1kg Hubbard squash
  • sprigs of buchu
  • 500ml nage (vegetable stock) 
  • 20g salt
  • 1 onion, diced 
  • 150g butter  
  • 50g sugar  
  • 20ml white wine  
  • 150ml cream   

Pre-heat oven to 180˚C.

Cut the Hubbard squash into big cubes. Mix with the buchu leaves, 100ml of the nage and salt. Place all in a large oven tray and cover with tinfoil. Bake for 45 minutes until the squash is soft. In a medium pot, sweat the onion in the butter and sugar for 10 minutes until soft. Do not let it get any colour. Add the squash and cook for 2 minutes. Add the rest of the vegetable stock and bring to a boil, then add the white wine and cream and cook for 5 minutes. Blend until smooth and pass through a fine sieve. Can be served chilled or hot.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Margot Janse • Photography C&D Heierli

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