Butternut squash soufflé

Bidfood UK

Bidfood UK

Standard Supplier 2nd September 2016

Butternut squash soufflé

Take a look at one of our Christmas recipes!


  • 50g Everyday Favourites Salted Butter
  • 20g Ii Pesatore Shaved Veg Italian Hard Cheese
  • 50g Doves Farm Gluten Free Plain White Flour
  • 450ml Cravendale Red Tractor Purfiltre Semi Skimmed Fresh Milk
  • 5g Colman's Dijon Mustard
  • 160g butternut squash puree
  • 3 Everyday Favourites Free Range Medium Eggs
  • 7 Everyday Favourites Free Range Medium Eggs
  • 5ml Condy Lemon Juice 500ml
  • 20g Everyday Favourites Salted Butter


1) Heat the oven to 180˚C.
2) Using the butter and crushed shaved parmesan, grease and dust the ramekin moulds for the soufflé.
3) Heat the butter in a saucepan until melted and then add the flour and cook out the flour until you have smooth paste.
4) Heat your milk in a separate saucepan then gradually add to the roux mixture whisking or stirring all the time until all the milk has been added.
5) You should have a smooth sauce base - add the Dijon mustard and season to taste.
6) Remove from the heat and add the butternut squash purée and the egg yolks combining it all together.
7) In a clean mixing bowl whisk the egg whites to form stiff peaks and add the lemon juice and whisk again.
8) Whisk 1/3 of the egg whites into the soufflé base - now carefully fold in the remaining egg whites - adjust the seasoning if needed.
9) Fill the ramekin moulds with the soufflé mix and smooth off with a pallet knife - using your thumb create a grove around the rim of the ramekin.
10) Place in a hot oven for 20 minutes until golden brown and well risen - serve at once.

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