Butternut Squash Soup

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Imagine the aroma of sage, rosemary, and butternut squash filling your kitchen as you prepare this delectable Butternut Squash Soup. This isn’t just any soup; it’s a celebration of fall flavors, a symphony of carefully chosen herbs and spices that come together to create a dish that’s both comforting and nutritious.

What sets this soup apart is its simplicity. With just 10 ingredients, you can create a meal that’s not only satisfying but also vegan-friendly. The richness of the butternut squash, combined with the aromatic herbs and a hint of ginger, makes this a must-try recipe for anyone looking to indulge in the flavors of the season.

Butternut Squash Soup Recipe


  • 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
  • 2 tablespoons olive oil, divided
  • Salt & pepper to taste
  • 1 large carrot, chopped
  • 1 apple, cored and chopped
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 2 garlic cloves, minced
  • 1 teaspoon sage
  • 1/2 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • Optional toppings: roasted pumpkin seeds, fresh thyme, a dollop of coconut cream


  1. Preheat your oven to 425°F (220°C). Place the butternut squash halves on a baking sheet, cut side up, and brush with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast for about 45-50 minutes or until the squash is tender and easily pierced with a fork.
  2. Once the squash is cooked, let it cool for a few minutes then scoop out the flesh and set aside.
  3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the carrot, apple, and onion, and sauté for 5-7 minutes until the vegetables start to soften.
  4. Stir in the garlic, sage, thyme, and nutmeg, and cook for another minute.
  5. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes.
  6. Use an immersion blender or a regular blender (in batches if necessary) to purée the soup until smooth. If the soup is too thick, add a little more broth or water until you reach your desired consistency.
  7. Taste and adjust seasoning with salt and pepper. Serve warm with your choice of toppings.

Prep Time: 10 minutes | Cooking Time: 70 minutes | Total Time: 80 minutes | Kcal: 180 kcal | Servings: 4 servings

Is Butternut Squash Soup Healthy?

Butternut squash soup can be a healthy option, depending on how it’s prepared. Butternut squash itself is a good source of fiber, vitamins A and C, and other nutrients. The recipe I provided is vegan and uses vegetable broth, making it a lower-fat and cholesterol-free option. It also incorporates herbs like sage and rosemary, which have their own health benefits. However, if you add ingredients like heavy cream or butter, the calorie and fat content will increase.

Do I Have to Peel Butternut Squash for Soup?

In most recipes, including the one I provided, it’s recommended to peel the butternut squash. The skin can be tough and may not blend well, resulting in a less smooth soup. However, if you’re roasting the squash first, some people do leave the skin on for added texture and fiber. Always make sure to wash the squash thoroughly if you decide to leave the skin on.

How Does Jamie Oliver Cook Butternut Squash?

Jamie Oliver has various recipes for butternut squash, ranging from roasting to making soups and stews. In his soup recipes, he often roasts the butternut squash to bring out its natural sweetness before blending it into a soup. He also likes to add ingredients like chili, garlic, and herbs for extra flavor. Unfortunately, I can’t browse the internet at the moment, but you can easily find his recipes online for more details.

How to Make Butternut Squash Soup with Mary Berry?

Mary Berry, a renowned British cook, has her own take on butternut squash soup. She often keeps it simple, focusing on the natural flavors of the squash. She might add ingredients like onions, garlic, and sometimes a touch of cream for richness. Her method usually involves sautéing the vegetables first, then simmering them in stock until they’re soft enough to blend. Again, for specific recipes, you would need to consult her cookbooks or online recipes.

what to eat with butternut squash soup?

Butternut squash soup is a versatile dish that pairs well with a variety of sides and accompaniments. Here are some delicious options to consider:

1. Crusty Bread : A slice of warm, crusty bread like sourdough or baguette is perfect for dipping into the creamy soup.

2. Grilled Cheese Sandwich : A classic comfort food, a grilled cheese sandwich complements the flavors of butternut squash soup beautifully.

3. Green Salad : A light, leafy green salad with a tangy vinaigrette can balance the richness of the soup.

4. Roasted Vegetables : Roasted root vegetables like carrots, parsnips, or sweet potatoes can add another layer of earthy flavors.

5. Quinoa or Rice : A side of quinoa or rice can make the meal more filling and add a different texture.

6. Avocado Toast : A slice of avocado toast can add a creamy, rich element that pairs well with the soup.

7. Cheese and Crackers : A cheese board with a variety of cheeses and crackers can be a delightful accompaniment.

8. Fruit Salad

A refreshing fruit salad can cleanse the palate and provide a sweet contrast to the savory soup.

9. Cornbread or Corn Muffins : The sweetness of cornbread or corn muffins can complement the savory and slightly sweet nature of butternut squash.

10. Hummus and Pita : For a Mediterranean twist, serve the soup with some hummus and warm pita bread.

11. Nut Mix : A mix of roasted nuts can add a crunchy texture and nutty flavor that pairs well with the creaminess of the soup.

12. Fresh Herbs : Garnishing the soup with fresh herbs like parsley, chives, or cilantro can add a burst of flavor and color.

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