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


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

Handy Hint

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.

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'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.