# Butternut Squash Soup: IDDSI Level 3 recipe

Canonical: [https://followyourswallow.com/recipes/butternut-squash-soup-level-3](https://followyourswallow.com/recipes/butternut-squash-soup-level-3)

Level 3: Moderately Thick / Liquidised | 35 min | Serves 4

## Family version

- Roasted squash soup
- Pumpkin seeds
- Herb oil
- Crusty bread

## Level 3 ingredients

- 600 g peeled butternut squash, cubed
- 600 ml low-sodium stock
- 120 ml cream or coconut milk
- 1 tbsp butter
- Pinch of nutmeg
- Commercial thickener as needed

## Method

1. Roast or simmer the peeled squash until it collapses under a fork with no firm edges.
2. Blend with stock, cream, butter, and nutmeg until glossy and completely smooth.
3. Strain through a fine sieve to remove any fibers.
4. Use stock or thickener to reach Level 3, then confirm with the 10 mL syringe flow test at the temperature it will be served.
5. Serve the Level 3 bowl plain. Seeds, herb leaves, oil pools, and bread stay with the family bowls.

## Equipment

Blender, fine sieve, 10 mL syringe

## Practical tip

Squash thickens as it cools; a bowl that tests correctly hot may need adjusting before it reaches the table.

## Before serving

Run the IDDSI Flow Test on the finished serving. Recipes guide the preparation; only testing confirms how the serving behaves.

## Safety

Use only the food and drink levels prescribed by the person's qualified clinician. Test the actual serving before it is eaten or drunk.