Butternut squash soup

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Serves: 4

By MrsWeasley



  • 2 tsp caster sugar

  • 1 tbsp vegetable oil

  • 2 tsp ground cinnamon

  • 2 1/2 pints stock

  • 2 tsp ground nutmeg

  • 2 cloves garlic

  • 3 onions

  • 1 large squash deseeded and cut into quarters

  • 1 knob butter


  1. Put the squashes on a baking tray cutside up and brush with the veg oil. Sprinkle over the nutmeg, cinnamon and caster sugar.
  2. Roast in the oven at 190C for around 40 minutes. They are ready when the flesh is nice and soft and the edges have caramelised a little.
  3. Meanwhile, finely slice the onions and chop the garlic and sweat in the butter on a very low heat for 15 minutes or so. The onions should be very soft but not browned. Take care not to burn the onions or the garlic!
  4. Take the squash out of the oven when ready and leave to cool for a few minutes and then separate the flesh from the skin (use a knife and spoon to scrape off the flash).
  5. Use a little of the stock to deglaze the roasting sheet and pour into a soup pan along with the onions and squash flesh. Add the rest of the stock.
  6. Bring to a simmer and leave to cook through for 10-15 minutes on a low heat. Then blitz smooth using a hand blender or liquidiser.
  7. Taste carefully, add more salt or sugar depending on personal taste (the real secret of the soup is the balance between the salt and sweetness) and then add black pepper.
  8. Serve and then scatter a few flat leaved parsley leaves on the top if you are being good, or a touch of cream

Handy Hint

Lovely warming soup.

Additional Information

  • squash

  • Can Freeze

  • Make Ahead

  • Soup

  • Vegetarian

  • Nut Free

  • Egg Free

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