Butternut squash and red onion soup

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Serves: 4

By mckenzie

(5 Votes) 6


  • 1 medium butternut squash peeled and diced into 1 inch squares

  • 1l vegetable stock

  • 3 red onion roughly chopped


<ol> <li>Pre-heat the oven to 200C.</li> <li>Place the squash in a large oven-proof dish and drizzle with olive oil.</li> <li>Put the dish into a pre-heated oven for about 40 minutes.</li> <li>Towards the end of the cooking time, fry the red onions in some olive oil until soft but not too browned.</li> <li>Make up the stock in a large pot and add the squash and onion, simmer for about 10 minutes.</li> <li>Mix in a blender fully to form a smooth delicious soup.</li> </ol>

Handy Hint

<p>This freezes well although will look awful when you defrost it, but once heated through it is fine. If I have time I re-blend it once it has defrosted.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Autumn

  • Winter

  • Soup

  • Make Ahead

  • Can Freeze

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Your comments

  • ilovemydogandMrObama 14/11/10 17:42

    dash of chilli flakes gives it a bit of bite. lovely recipe.

  • weasle 29/10/10 14:07

    This is very easy, and really delicious. My dcs have never liked soup before, but seconds for everyone today with this. I used frozen ready cut and peeled squash, even easier!

  • loflo 12/10/10 20:24

    Lush. Clean plates all round!

  • franch 27/08/09 14:18

    Gorgeous and so simple. Sweet and far from bland - I didn&#39;t even need to season it.

  • munchkinmum 22/05/08 19:36

    This is lush! Thanks!

  • mckenzie 12/01/08 19:50

    Everyone who has tried it has liked it. It is quite sweet tasting. A big hit with my two DCs who are 6 and 2.