5th January 2018

Burdock Root & Butternut Squash Soup Recipe

3 mins to read

Burdock Root and Butternut Squash Soup

Burdock are fantastic plants and most people think of them for the classic dandelion and burdock drink, however the roots can be harvested and used in a number of recipes. The one we have here is a hearty and slightly sweet winter soup. Including all of the health benefits of burdock roots, the soup may help cleanse your blood and clear your skin. 


  • 2 wild garlic bulbs or 1 garlic clove
  • 2 large potatoes, chopped roughly
  • 1 butternut squash, peeled and cubed
  • 2 carrots, chopped roughly
  • pinch of paprika
  • pinch of hogweed seed, ground
  • handful of ground elder or 1 stick celery
  • sprig of mugwort or rosemary
  • 2 pints of vegetable stock
  • 1 Burdock Root, at least 20cm


  1. Put the hogweed seed powder and paprika in a pan with a little oil and heat for 20 seconds.
  2. Peel and dice all of the veg and add everything apart from the stock into a deep pan and fry off for a couple of minutes to soften.
  3. Add the stock, turn down the heat and simmer for 30 minutes.
  4. Place it in a blender and blend until it’s smooth.
  5. Add milk if you like it creamy or more stock until it is consistency of your liking.
  6. Serve crunchy croutons and think buttered bread.
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