There’s nothing like the cosy warmth and tasty autumnal feel of Butternut Squash Soup, particularly roasting the butternut squash first really brings out the sweet flavour. You can also use Pumpkin in place of butternut squash as a similar alternative.
Either way this super easy delicious soup is a great all rounder. Silky smooth and full of flavour, I have served this soup often and everyone has loved it.
- Prep Time 10-15 minutes
- Cook Time 35-40 minutes
- Serves 4
- 1 Whole Butternut Squash
- 2 Onions Red or White or 1 Leek
- 1 Small Potato
- 2 Garlic Cloves
- 2 Dessertspoons of Butter
- 2 Tablespoons of Olive Oil
- 1 pint of Chicken or Vegetable Stock
- 1/2 teaspoon of Chilli flakes
- Salt and Pepper
- Warm the oven 200C/400F Fan 180C or gas mark 6
- Peel, chop and de-seed the Butternut Squash, peel and chop the Potato into roughly 1 inch cubes.
- Grease a baking tray with some of the olive oil place the Butternut Squash and Potato on it, pour over the rest of the olive oil and season with salt and pepper stir around with your hands ensuring everything has a coating and pop in the oven for 25 mins.
- Peel and chop your Onions and Garlic Cloves and place in a large pan with the melted butter on a low heat for approximately 5 mins or until soft. Put to one side.
- Prepare the stock and pour into the onion and butter mixture.
- Once cooked add in the Butternut Squash and Potato.
- Either blend in the pan with a hand blender or transfer to a liquidiser
- Return to the heat and season with salt pepper and chilli flakes stir until warm enough then serve.
- For a creamy version you can add in a splash of creme freche or cream, but personally I love it as it is.
Other Soup Recipes
Click on the links below to see some of my other favourite soup recipes you may like.