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–+ servings
Butternut Squash Soup on a board with crusty bread and pumpkins to side

Butternut Squash Soup

Tiffinandteaofficial
This is a classic, easy squash soup that is very fast to make. Thick, creamy and full of flavour and perfect served with crusty bread.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine british
Servings 4
Calories 134 kcal

Ingredients
  

Soup

  • 2 - 3 tbsp Vegetable Oil
  • 1/2 Onion Diced
  • 2 tsp Cumin Seeds
  • 4 cloves Garlic Crushed
  • 1 inch Ginger Peeled and Crushed, Optional
  • 1 Kg Butternut Squash Peeled and cut into cubes
  • 500 ml Vegetable Stock
  • Salt and Pepper
  • 1/2 tsp Red Chilli Flakes
  • 1/2 tsp Lemon Zest Optional

Instructions
 

  • Heat Oil and add Cumin Seeds and Onion. Cook for 7 - 10 minutes until light golden brown.
  • Add Garlic and Ginger if using. Cook for 1 minute.
  • Add Squash and Cook for 10 minutes covered. Add a splash of water if it is sticking.
  • Add stock and boil until Squash is very tender; a further 5 - 15 minutes.
  • Use a stick blender or transfer to blender to puree. Adjust salt and pepper to taste.
  • Top with Chilli Flakes. I like to add  a little bit of Lemon Zest too before serving.

Notes

Variations

Sometimes it’s nice to change things up so here are a few suggestions to do just that:
  • Smoky Garlic - Skip the Garlic at the beginning. Roast a whole head of Garlic with a drizzle of Oil in the oven at Gas Mark 4/180C for 45 - 55 minutes until the bulbs are coloured and soft. Add to the blender alongside the squash and blend.
  • Pre Roast Squash - Drizzle with Oil, add spices if you like - Cinnamon and Smoked Paprika work well. Roast for 40 minutes at 200C/GM 6.
  • Curried Squash Soup – Add Madras Curry Powder in with the Garlic.
  • Milk or Cream –Add 1/4 - 1/2 cup Cream/Milk or Coconut Milk towards the end.
  • Spiced – stir in 1 tsp each of Ground Coriander, Cayenne, Smoked Paprika and 1/4 tsp Ground Turmeric.

Storing Butternut Squash Soup

Squash soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.
If your soup is too thick, just loosen it with a touch of water when reheating.

Soup Dunkers

This Soup is best served with crusty bread - I have a cheesy garlic bread recipe coming soon which pairs perfectly with this.
You can also try it with Easiest No Knead Bread Recipe or Korean Garlic Bread.

 

Nutrition

Calories: 134kcalCarbohydrates: 34gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 517mgPotassium: 940mgFiber: 6gSugar: 7gVitamin A: 26929IUVitamin C: 55mgCalcium: 138mgIron: 3mg
Keyword Butternut Squash Soup, Pumpkin Soup, Squash Soup
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