A dark grey bowl filled with orange soup with a swirl of yoghurt and toasted pumpkin seeds

Butternut squash soup

Name: Butternut squash soup
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 2 garlic cloves crushed; 1 medium butternut squash (about 1kg whole) peeled, deseeded and chopped into 2cm pieces; 750 ml vegetable stock (gluten-free as required); 2 tbsp pumpkin or washed and dried squash seeds; 4 tbsp Greek yogurt or crème fraîche; chives chopped

Anna Glover

Published: June 1, 2022 at 5:16 PM

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Serves 4

Easy

Total time: 1 hr

A star rating of 3.6 out of 5.3 ratingsRate

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Make this silky butternut squash soup for a satisfying veggie lunch. It's simple to whip up and only needs a handful of ingredients. Finish with toasted seeds and a swirl of Greek yogurt

Gluten free

Healthy

Low calorie

Vegetarian

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Make this warming squash soup, then check out more butternut squash recipes such as our Thai red curry butternut squash soup, butternut squash mac and cheese, butternut squash curry and butternut squash risotto. For another warming bowl, try our squash and sweet potato soup and check out plenty more soup recipes.

Ingredients

Nutrition

1 tbsp olive oil
1 onion

finely chopped
2 garlic cloves

crushed
1 medium butternut squash (about 1kg whole)

peeled, deseeded and chopped into 2cm pieces
750 ml vegetable stock

(gluten-free as required)
2 tbsp pumpkin or washed and dried squash seeds
4 tbsp Greek yogurt or crème fraîche
chives

chopped

Nutrition: per serving

kcal267
fat11.5g
saturates4g
carbs28.1g
sugars15.8g
fibre7.3g
protein9.3g
salt1.3g

Method

step 1

Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes until translucent. Stir in the garlic and fry for a minute more until fragrant. Stir in the squash pieces, and cover with a lid. Cook for 5-8 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.
step 2

Remove the soup from the heat, blend with a stick blender until smooth, and season well.
step 3

Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.
step 4

Ladle the soup into warmed bowls and add a swirl of yogurt to each. Top with the seeds, chives and a crack more black pepper.

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Authors

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Anna GloverSenior food editor

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A star rating of 3.6 out of 5.3 ratings

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