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When you’re in need of cosy comfort food, try this easy homemade Butternut Squash Soup recipe. So simple and it freezes well for a quick lunch whenever you need it.
I love homemade soup for lunch when the weather turns chilly, and guess what? It doesn’t need to be tricky to make 💪🏻
One of my favourite things about making a Butternut Squash Soup is how easy it is to buy frozen, peeled and seeded BNS. Use that and your prep time for making this soup is next to nothing. Dreamy! It makes a delicious, easy, midday vegetarian family meal.
Why you’ll love this Butternut Squash recipe
⭐️ All made in one pan
⭐️ Comforting and tasty
⭐️ Super simple and quick when using prepared vegetables
How we came up with this recipe
Soup season brings me SO much joy – like my 20-Minute Parsnip Soup or easy Tomato Soup with Pesto or Gyoza Noodle Soup – BUT there’s just something about butternut squash, with its natural creaminess and autumnal taste (yes, it’s a thing) that I just LOVE.
This recipe for easy Butternut Squash Soup has plenty of flavour and a bit of a kick, is smooth and comforting, naturally vegan, and gluten-free too. I hope you love it as much as we do.
Butternut Squash Soup Ingredients notes
- Garlic – Fresh or frozen, jarred or paste is fine
- Onions – Red onions or brown onions are fine, frozen is fine too
- Butternut squash cubes – Fresh or frozen
- Dried oregano – Or fresh
- Cumin – Ground
- Mild chilli powder – Just enough to add a little warmth
- Olive oil – Or sunflower if you prefer
- Vegetable stock – From a cube or powder is fine, I like Marigold brand
How to make Easy Butternut Squash Soup
1. Soften the onions and garlic with the oil and spices in a large pan.
2. Add the other ingredients and cook until soft (as per the recipe below).
3. Blend until very smooth.
4. Add any additional toppings you may like, like cream, more black pepper, or croutons.
Substitutions
- Pumpkin – You could also use this recipe using pumpkin instead of the squash for a real seasonal treat!
More Butternut Squash recipes…
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer This is great to freeze and would be the perfect standby lunch to grab at the last minute.
Top tip
This makes a tasty pasta sauce too, so cook it up and keep in the fridge until you’re ready to use it.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Butternut Squash Soup {Easy Recipe}
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
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely and super easy soup. Consistency was perfect and the roasted garlic gave it a lovely sweetness. I might try adding some sage to the next batch as that’s one of my favourite combos.
I have portioned it out and frozen ready for the work week lunches. I’ll definitely be trying it with bacon and croutons!
Love all these recipes