Butternut squash soup

(302 ratings)
butternut squash soup
butternut squash soup
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Butternut squash soup is so simple and comforting, it's the perfect simple dinner to warm up the whole family! Use our easy soup recipe to make the most of seasonal butternut squash - it's really creamy and satisfying and perfect served with crusty bread. This gorgeous butternut squash soup makes the perfect autumn or winter supper dish and it also works as a tasty dinner party starter. This recipe will take around 1 hour and 40 minutes to prepare and cook and is certainly worth the wait. This recipe serves 6-8 people and works out at only 132 calories per portion. If you have any leftover you can pop into an airtight container and store in the fridge for up to 2 days. Reheat thoroughly before serving. This soup can also be frozen.


  • 2 butternut squashes, each about 1kg
  • 30g butter
  • 1tbsp light olive oil
  • 2 onions, peeled and chopped
  • 1-2tbsp chopped fresh thyme
  • 2 vegetable stock cubes
  • Salt and freshly ground black pepper
  • Sour cream and crushed pink peppercorns, to serve

To freeze the soup, pour it into a freezer container, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating it.


  1. Set the oven to 190°C.
  2. Cut the butternut squash in half and scoop out the seeds. Place the halves, cut-side down, on the buttered baking parchment. Roast the squash in the centre of the oven for about an hour, or until they are tender. Remove the squash from the oven and leave them until they are cool enough to handle.
  3. Heat the butter and oil in a large pan, add onion and cook over a medium heat, stirring occasionally, for about 5-8 mins, or until onion has softened but not coloured. Scoop butternut squash flesh out of skins, add flesh to pan and discard skins. Cook for 1-2 mins, then add the thyme and stock cubes to the pan. Pour in 1 litre (1¾ pints) boiling water, and stir until stock cubes have dissolved. Bring soup to the boil; simmer for 20 mins, until vegetables are tender. Remove pan from heat; leave soup to cool slightly.
  4. Purée the soup in a blender or food processor until it's smooth, and season it to taste with salt and freshly ground black pepper.
  5. Reheat the soup before serving. It will be quite thick, so dilute to the desired thickness by adding some boiling water.
  6. Serve the soup with sour cream swirled through and sprinkle over some crushed pink peppercorns.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 132(kcal)
  • Fat 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(302 ratings)

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this soup is delicious! have made a big batch and frozen it!


There was a recipe similar to this one on here that I found last January. I don't know why I can't find it on here now. The other recipe included single cream and the squash halves were roasted with the fresh thyme. Can someone tell me what happened to that recipe? It was very good and everyone loved it. Thanks.

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