Butternut Squash Soup {Easy Recipe}

A bowl of butternut squash soup with black pepper on top and a spoon in the bowl, with toasted bread to the side, a pinch pot of black pepper.

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5 from 29 votes

Butternut Squash Soup {Easy Recipe}

Make an easy, homemade Butternut Squash Soup, when you are in need of cosy comfort food (without the faff!)

Prep Time10

Cook Time30

Total Time40

Course: Lunch

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 tbsp Olive oil
1 Onions Peeled and chopped
4 cloves Garlic Peeled and crushed
1 tsp Ground Cumin
1 tsp Dried oregano
1 tsp Mild chilli powder
1 kg Frozen butternut squash cubes Or fresh if you prefer
700 ml Hot vegetable stock
1 tsp Sea salt
Freshly ground black pepper

Metric - Imperial

Instructions

Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5 - 10 minutes, stirring often, until the onions have started to sotfen.
Reduce the heat to low and add the cumin, oregano, chilli powder and cook for a further 3 - 5 minute, stirring, until the spices are just fragrant.
Add the butternut squash, stock and plenty of salt and pepper.
Put the lid on, turn the heat to medium/low and cook cook 20 - 25 minutes or until the squash is very soft (this may need more or less time depending on if you're using fresh or frozen squash and how large the cubes are. Just cook until it's soft).
Use a blender or hand blender to puree until smooth. Add a little more water if the soup is thicker than you'd like.

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Notes

Freezing: This soup freezes well. Allow to cool and then freeze until you are ready to use. Defrost and reheat thoroughly in a pan or in the microwave.

Butternut Squash: Fresh or frozen, pre-prepared, works well here.

Nutrition