Butternut squash soup: give this simple soup a go

This butternut squash soup is brimming with flavour and an easy option if you want to increase your veg intake

how to make butternut squash soup
(Image credit: Getty)

Knowing how to make butternut squash soup means you'll always have a healthy but hearty soup recipe up your sleeve, transforming your weekday lunch routine and making for a handy standby for weekends, too. 

Butternut soup is easy to make and store in batches, and safe to reheat in a microwave the next day (in fact, we've reheated ours up to three times without any issues). 

There are lots of ways to make butternut squash soup – you can use a simple pot, a slow cooker, a food processor or blender. Whatever you've got in your kitchen will come in handy, and the soup will still turn out just fine. The following recipes all use a simple kitchen pot, but all of them can be made using a slow cooker, too.  

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Butternut squash soup

This delicious, silky soup is packed with nutrients and has the perfect balance of sweet and sour flavours, thanks to the addition of soured cream. You can use crème fraîche instead if you prefer/can't find any soured cream. 

(Image credit: Getty)

You will need:

  • A butternut squash, peeled and chopped
  • Olive oil, four to six tablespoons
  • A large brown onion, finely chopped
  • Two cloves of garlic, peeled
  • Salt and pepper
  • Soured cream, a small pot
  • Melted butter, a couple of teaspoons
  • Hot vegetable stock, 500 ml

Method:

1. Begin by frying the butternut squash chunks in the olive oil in a frying pan. Add the whole garlic cloves for the first 10 minutes of frying, then discard. Fry until the squash is golden (about 25 minutes).

2. In the pot you'll be using for the soup, sauté the chopped onion until soft. Transfer the squash into the pot and cover with the stock. Simmer for a couple of hours, until the squash is falling apart.

3. Take the soup off the heat and let cool a little. Blend using a hand blender or food processor. Transfer back into the pot.

4. Carefully stir in the soured cream. This works best when the soup is warm but not too hot, as the soured cream will separate at a too-high temperature. 

5. Season with salt and black pepper and serve. Garnish with coriander if you like. 

Top tip: This soup is already quite sweet, but if you can add a pinch of cinnamon to it... we love to add a little chopped chilli to the frying pan in step one to give the soup a little bit of kick, too.

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