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Butternut squash soup

Name: Butternut squash soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 3 tbsp olive oil, plus a splash extra; 2 red onions, finely chopped; 3 garlic cloves, crushed; 2 red chillies, deseeded and finely chopped; 1 butternut squash (about 1.2kg), peeled, deseeded and chopped into chunks; 1 large floury potato, cut into chunks; A few rosemary sprigs; 1.25 litres chicken or vegetable stock, hot; 100g streaky bacon, finely chopped (optional); Splash of double cream; Pumpkin seed oil or extra-virgin olive oil to drizzle

Published: 31 Aug 12
Updated: 18 Mar 24

This butternut squash soup recipe makes plenty — perfect for freezing half and saving for a rainy day.

Easy
September 2012

Test kitchen approved

Serves 8
Takes 10 minutes to make, 35 minutes to cook

This butternut squash soup recipe makes plenty — perfect for freezing half and saving for a rainy day.

Nutrition: per serving

Calories: 270kcals
Fat: 15.3g (5.1g saturated)
Protein: 4.9g
Carbohydrates: 19.5g (8.2g sugars)
Fibre: 4.3g
Salt: 0.9g

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Ingredients

3 tbsp olive oil, plus a splash extra
2 red onions, finely chopped
3 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
1 butternut squash (about 1.2kg), peeled, deseeded and chopped into chunks
1 large floury potato, cut into chunks
A few rosemary sprigs
1.25 litres chicken or vegetable stock, hot
100g streaky bacon, finely chopped (optional)
Splash of double cream
Pumpkin seed oil or extra-virgin olive oil to drizzle

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Method

Heat the oil in a large saucepan and gently fry the onions for 15 minutes until soft. Add the garlic and chillies and cook for 1-2 minutes.
Add the squash, potato, rosemary sprigs and hot stock. Season well and bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the squash is tender. Meanwhile, fry the bacon in a splash of oil until crisp, then drain on kitchen paper.
Once the soup is cooked, blend with a stick blender (or blend in batches in a stand blender) and stir in the cream. Taste and adjust the seasoning, then serve with the crumbled streaky bacon scattered over and a drizzle of pumpkin seed oil or extra-virgin olive oil. The soup can be frozen in a sealed container for up to 3 months. If freezing, prepare the bacon garnish just before serving.