The Easiest Butternut Squash Soup Recipe Ever {Video Recipe}

This is literally the easiest recipe for butternut squash soup in the world - and it’s delicious too! The butternut squash is baked whole in the oven which cuts down the prep time to around 15 minutes. My little boy loves the sweet flavour of this butternut squash soup.

Easy Butternut Squash Soup.jpg

You can also use pumpkin instead of butternut squash - bake in exactly the same way, but don't use the skin as it is quite tough. This soup keeps in the fridge for about 3 days or freezes well for up to 1 month. Serve with crispy fried sage leaves and crème fraîche if you like.

The Easiest Butternut Squash Soup Recipe Ever

  • 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 tbsp olive oil

  • 1 red onion, diced

  • 2 cloves garlic, crushed

  • 1 tsp dried sage

  • 600ml chicken or vegetable stock

  • Salt & pepper to taste

  • Crème fraîche & crispy fried sage leave to serve (optional)


  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 around 60 minutes at gas mark 4 / 180 C / fan 160 until tender.

  2. Remove the butternut squash from the oven and leave to cool. Unwrap. Top and tail it, cut it in half lengthways and scoop out the seeds with a spoon. 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. Heat the oil in a large saucepan and and fry the red onion for 3 - 4 minutes until soft. Add the garlic, sage, stock and cubed butternut squash. If the squash is not submerged by the stock add a splash of boiling water from the kettle.

  4. Bring to the boil and simmer for 5 minutes. Blend the butternut squash soup thoroughly for around 2 - 3 minutes with a hand blender until completely smooth. Serve topped with a dollop of crème fraîche and a few crispy fried sage leaves if you like.