Easy Butternut Squash Soup

This easy recipe for healthy butternut squash soup requires just 15 minutes hands on time. The butternut squash is baked whole in the oven, which is healthier and quicker than roasting or frying. The other benefit is that you avoid the awkward job of peeling and chopping raw butternut squash. It really is a doddle to make and great for kids who love the sweet flavour of butternut squash.

This soup keeps well in the fridge for about 3 days or freezes well for up to 1 month. Substitute sage for other dried herbs if you like such as rosemary. You can also use pumpkin instead of butternut squash, baking it in the oven in the exact same way, but don't use the skin as it is quite tough.

Top your butternut squash soup with crème fraîche or toasted butternut squash seeds.

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Video Recipe:

Easy Butternut Squash Soup: Serves 4 as a main, 6 as a starter:

Time:  15 mins hands on time (+ 90 mins roasting)

Cost:  35p per serving

Calories:  112 calories per serving

  • 1 butternut squash weighing around 1kg
  • 1 red onion, diced
  • A little oil for frying
  • 2 cloves garlic, crushed
  • 1 teaspoon dried sage
  • 600ml chicken or vegetable stock
  • 2 tablespoons crème fraîche (optional)
  • Salt & pepper to taste
  1. The first thing you need to do is bake your butternut squash. Wrap up the whole butternut squash completely and tightly with foil so there are no gaps. Put into the oven directly on the rack and bake for 90 minutes in a preheated oven at gas mark 4 / 180 C.
  2. Remove the butternut squash from the oven and unwrap. Top and tail it, cut it in half lengthways with a sharp knife and scoop out the seeds. Chop the remaining "edible" parts of the squash into rough chunks and set to one side. If you prefer to take off the skin (which is fine to eat), scoop out all the orange flesh of the squash and discard skin.
  3. Fry the red onion in a little olive oil in a large saucepan for 3 - 4 minutes until soft. Add the garlic, sage, stock and cubed butternut squash. Bring to the boil and simmer for 5 minutes
  4. Blend the butternut squash soup thoroughly for around 2 - 3 minutes with a handblender until completely smooth. Serve topped with a dollop of crème fraîche.

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