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Top 10 most delicious wild food foraging recipes - #10. Japanese knotweed & roast butternut squash soup

Updated on July 20, 2012

This Japanese knotweed and roast butternut squash soup is smooth and substantial. A welcome change and a forager's delight.

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Japanese knotweed is a concentrated source of emodin (which helps regulate bowel motility).

Cook Time

Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Yields: 6 servings


  • 400g / 2 cups Butternut squash, peeled, chopped (cubes)
  • 400g / 2 cups Japanese Knotweed, leaves removed & chopped
  • 1 + 1 tablespoon Vegetable oil
  • 1 onion, chopped
  • 1ltr / 4 cups stock
  1. Brush the chunks of butternut squash with one tablespoon of the vegetable oil and lightly sprinkle with salt.
  2. Roast in a 220C oven for 20 minutes turning occasionally.
  3. Separately, heat the oil in a pan and lightly sautee the onion. Add the stock and the knotweed.
  4. Bring to a simmer and cook (covered) for 10 minutes. Remove from the heat.
  5. Add both the stock mixture and butternut squash to a food blender and puree.
  6. Whisk the sour cream into the hot soup.
  7. Serve hot.


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