Butternut squash soup on its own is very tasty and you can make numerous variations of it. I had the inspiration for this soup from a recent trip to the souks in Dubai where there were stalls selling heaps of colourful spices. And feta cheese always reminds me of Greece, Turkey and middle-eastern countries anyway. I bought yet another bowl there too (I have so many bowls from countries I have visited) and used it for the photo.

It’s that time of the year for butternut squash and pumpkins and they grow in abundance in the Dordogne. The butternut squash was grown locally and given to me by a friend.


1 medium onion

1 small/medium butternut squash

1 L water

1 chicken stock cube

Curry powder

Feta cheese

Middle Eastern spices (such as ground paprika, cumin, coriander, garlic, chilli)

Salt and pepper


  1. Chop the onion and fry.
  2. Chop the Butternut squash into cubes with the skin left on.
  3. Add to the onion.
  4. Add the water and stock cube.
  5. Add salt and pepper.
  6. Bring to the boil then simmer with a lid on the cooking pot for about half an hour/until soft.
  7. Cool slightly before liquidising.
  8. Pour into a bowl and sprinkle with the spices.
  9. Crumble the feta cheese over the top (as much or as little, as you prefer).
  • Look out for the Issigeac Pumpkin market around Halloween time. It is the nearest Sunday morning market to the 31 October 2023.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.