This sumptuous squash soup is a deliciously comforting homemade soup that's perfect for chilly autumn and winter days. Made with sweet, seasonal butternut squash and flavourful ingredients, it's an easy soup that's warming, satisfying and full of flavour.
When the weather turns cooler, there's nothing quite like a bowl of homemade soup. This squash soup is easy to prepare and is particularly suited to autumn and winter, when seasonal squash is readily available. Its naturally sweet, comforting flavour is perfect for warming lunches and dinners.
Make a large batch at the weekend and keep portions in the fridge or freezer for a cosy lunch, a simple starter or dinner served with some homemade bread.
The original is in the 'veggie delights' section in Jamie Oliver's One: Simple One-Pan Wonders recipe book. There's a few different veggie recipes in it! The combination of butternut squash and beans really appealed and looked comforting and warming!
The end result is an incredibly delicious soup that has a lovely sweetness from the squash and red onions, a savoury hit from the rosemary and the beans provide that all-important comfort factor.
TipS
- Optional variations:
- Spicy squash soup - add chilli flakes, fresh chopped chilli or a pinch of cayenne for some heat.
- Curried squash soup - add curry powder or a little ground cumin and coriander for a warming spiced version.
- Ginger squash soup - fresh ginger works particularly well with the natural sweetness of squash.
- Roasted squash soup - roast the squash before adding it to the soup. This gives a deeper, caramelised flavour.
- Squash and apple soup - a little apple can complement the sweetness of the squash and add acidity.
- Squash and carrot soup - swap half the butternut squash for carrots. Carrots work particularly well with squash and create a naturally sweet, colourful soup.
- Add crispy toppings - try toasted seeds, croutons, crispy onions or roasted chickpeas.
- This sumptuous squash soup recipe can easily be adapted if you're cooking for less people.
Frequently Asked Questions
Butternut squash is one of the best-known choices for soup because it has a naturally sweet flavour and becomes soft and creamy when cooked. Other winter squash varieties can also be used.
If you're using butternut squash, peeling it before cooking is generally the easiest option. Some squash varieties have edible skins, but whether you leave the skin on depends on the variety and your recipe.
Squash naturally becomes creamy when cooked and blended. You can also add cream, coconut milk or another creamy ingredient if your recipe calls for it.
Yes - squash can produce a naturally smooth and creamy soup when blended thoroughly, so cream isn't always necessary.
Yes - roasting squash before making soup can add a deeper, sweeter and slightly caramelised flavour.
Add a little more stock or hot water until it reaches your preferred consistency. Remember that soup can thicken further as it cools.
If your soup is too thin, simmer it uncovered for a little longer to reduce the liquid. You can also blend in additional cooked squash or another suitable vegetable.
Yes - squash soup generally freezes very well. Allow it to cool completely before transferring it to suitable containers, leaving some space for expansion.
Store cooled soup in an airtight container in the fridge and use it within 3 days.
Yes - provided the recipe is suitable for it. Frozen squash can be a convenient alternative when fresh squash isn't available.
Squash provides fibre and a range of vitamins and minerals. The overall nutritional value depends on the ingredients and quantities used in the recipe.
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How to make this Sumptuous Squash Soup
Ingredients
- 1.2kg butternut squash, halve lengthways, deseed, peel and chop into 2cm dice
- 1 tbsp olive oil
- 2 red onions (approx. 240g), chop into 2cm pieces
- 4 cloves garlic, roughly chopped
- 2 sprigs rosemary, leaves picked and finely chopped
- salt and freshly ground black pepper
- 400g tin borlotti beans including the juice
- 1 vegetable or chicken stock cube (or pot), crumbled
- 600ml cold water
Instructions
- Place the diced squash into a large shallow casserole dish on a medium heat with the olive oil, cook for 5 minutes, stirring occasionally. Add the chopped onions and garlic to the pan, stir to mix and then stir in the finely chopped rosemary leaves. Season with salt and freshly ground black pepper, then cover and cook for 10 minutes, stirring regularly. Uncover, and cook for another 5 minutes, or until starting to get golden, stirring every now and then.
- Pour in the beans with the juice, then add the crumbled stock cube or pot and the 600ml of cold water. Bring to the boil, then simmer for another 10 minutes, or until the squash is soft and you have a lovely thick soupy texture. Check the seasoning, adding more to taste, if required.
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Sumptuous Squash Soup
Equipment
Ingredients
- 1.2 kg (2.6 lb) butternut squash halve lengthways, deseed, peel and chop into 2cm dice
- 1 tbsp olive oil
- 2 red onions (approx. 240g) chopped into 2cm pieces
- 4 cloves garlic roughly chopped
- 2 sprigs rosemary leaves picked and finely chopped
- salt and freshly ground black pepper
- 400 g (14 oz) tin borlotti beans including the juice
- 1 vegetable or chicken stock cube (or pot), crumbled
- 600 ml (2 ½ cups) cold water
Instructions
- Place the diced squash into a large shallow casserole dish on a medium heat with the olive oil, cook for 5 minutes, stirring occasionally. Add the chopped onions and garlic to the pan, stir to mix and then stir in the finely chopped rosemary leaves. Season with salt and freshly ground black pepper, then cover and cook for 10 minutes, stirring regularly. Uncover, and cook for another 5 minutes, or until starting to get golden, stirring every now and then.
- Pour in the beans with the juice, then add the crumbled stock cube or pot and the 600ml of cold water. Bring to the boil, then simmer for another 10 minutes, or until the squash is soft and you have a lovely thick soupy texture. Check the seasoning, adding more to taste, if required.
Notes
- Optional variations:
- Spicy squash soup - add chilli flakes, fresh chopped chilli or a pinch of cayenne for some heat.
- Curried squash soup - add curry powder or a little ground cumin and coriander for a warming spiced version.
- Ginger squash soup - fresh ginger works particularly well with the natural sweetness of squash.
- Roasted squash soup - roast the squash before adding it to the soup. This gives a deeper, caramelised flavour.
- Squash and apple soup - a little apple can complement the sweetness of the squash and add acidity.
- Squash and carrot soup - swap half the butternut squash for carrots. Carrots work particularly well with squash and create a naturally sweet, colourful soup.
- Add crispy toppings - try toasted seeds, croutons, crispy onions or roasted chickpeas.
- This sumptuous squash soup recipe can easily be adapted if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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