Butternut Squash Soup

February 17, 2014

Recently I have been seeing different recipes for Butternut Squash appear on a number of blogs. I have to admit butternut squash is not a vegetable I use very often, the strange shape it has does not inspire me to pick it up. I am not sure why really as the taste is actually delicious, it is similar to pumpkin but slightly more nutty. It also has a lot less seeds inside which makes preparing it much easier.

Butternutsquashsoup copyI spotted some butternut squash while I was shopping the other day and decided I was going to give the soup a try.  The good thing about butternut squash is that the whole of the vegetable can be eaten, including the seeds. These make a really nice snack roasted up with a little salt and pepper. I decided to make a really simple soup just using butternut squash, an onion, a couple of potatoes and vegetable stock.

Butternut squashButternut squash is a winter squash so the skin is much harder than that of a summer squash like a courgette. The hard skin means it can be stored as it keeps well. It is also full of vitamins A and C which makes it very nutritious. I was very pleased with the butternut squash soup, it was  really tasty as well as being simple to make. My husband actually said that soup was amazing, a good indication it is worth making again. Next time I think I will double the quantities and freeze some for when I want a quick warming lunch.
Butternut Squash Soup

Butternut Squash Soup

A delicious warming soup, perfect for a cold winter day
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Author Alison


  • 1 onion
  • 1 large or 2 small potatoes
  • 1 medium butternut squash
  • 2 pints 1.1 litre vegetable stock
  • salt and black pepper to season
  • Olive oil


  • Peel and chop the onion.
  • Cut the potato into chunks.
  • Peel and remove the seeds from the butternut squash and chop into chucks.
  • Add a tablespoon of olive oil to a pan and gently cook the onion for a couple of minutes.
  • Add the potatoes and butternut squash to the pan and cook gently for a minute.
  • Add the stock and simmer for forty minutes.
  • Blend using a hand blender or pour into a food processor until smooth.
  • Season with salt and black pepper to taste.

11 responses to “Butternut Squash Soup”

  1. Su Tyler says:

    Nice and simple. I think the addition of potato would make nice and creamy.

    If you’d like to ring the changes I have a Thai inspired pumpkin soup on mine and would work just as well with butternut squash. 🙂

  2. Andrea says:

    This looks yummy. Did you know you can get frozen butternut squash now in Tesco? Takes all the hard work out of it (their funny shape makes them difficult to peel doesn’t it?) and, according to St Jamie Oliver, you lose none of the goodness.
    I know I told another blogger about this recently. I hope it wasn’t you. It could be, I’m that dull. Now you know my dinner party repartee 😉

  3. Julie's Family Kitchen says:

    I make butternut squash soup often but never with potatoes. I might try it next. Your soup looks delicious.

  4. Anne says:

    Oh, I love butternut soup! It’s easy, it reheats beautifully, you can vary flavors… and it tastes so good.

  5. Mummy Whiskers says:

    Looks delicious, I will have to try this, syn free on my diet too!

  6. Galina V says:

    I love butternut squash soup, though I usually roast it first, as this adds a depth of flavour. Sometimes I also add a handful of red lentils to the soup, and orange juice.

  7. I love butternut squash soup! I’ve got some frozen so will give this a go 🙂 Sorry I’m popping over later than usual from #recipeoftheweek – Linky Tools went down! Thanks for linking up. I’ve Pinned and Tweeted this post and a fresh linky is open over on the blog x

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