Butternut Squash Soup
A smooth butternut squash soup finished with a swirl of double cream, made with carrots, celery, and garlic.
TOTAL TIME
1 hr 18 min
ACTIVE TIME
20 min
QUANTITY
~3 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/13
Ingredients0/13 gathered · 4 servings
1,200g
2tbsp
200g
150g
100g
3clove
30g
1,000ml
200ml
2tsp
1tsp
1pinch
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 150g | — | — | |
| 5 | | 100g | — | — | |
| 6 | | 3clove | — | — | |
| 7 | | 30g | — | — | |
| 8 | | 1,000ml | — | — | |
| 9 | | 200ml | — | — | |
| 10 | | 2tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 1pinch | — | — | |
| 13 | | 60ml | — | — |
Tools15 items
Serveware1 item
Procedure34 steps
1 of 34
Set the oven to 200 °C and allow it to come fully up to temperature.
⏱ 10 min
2 of 34
Run a peeler firmly down the sides of the butternut squash, working from top to bottom, until all the skin is removed.
Butternut squash · 1,200 g
⏱ 1 min
ResultPeeled butternut squash3 of 34
Cut the peeled butternut squash in half lengthways through the stem.
⏱ 30s
ResultHalved butternut squash4 of 34
Scoop out and discard the seeds and fibrous strands from the cavity of each half.
⏱ 20s
ResultDeseeded butternut squash halves5 of 34
Drizzle the cut faces of the squash halves with olive oil.
Extra-virgin olive oil · 1 tbspDeseeded butternut squash halves · step 4
⏱ 10s
ResultOiled butternut squash halves6 of 34
Lay the squash halves cut-side down on the baking tray.
⏱ 10s
ResultOiled butternut squash halves7 of 34
Slide the baking tray into the oven.
⏱ 10s
ResultOiled butternut squash halves8 of 34
Roast until the flesh is completely tender when pierced with a knife and the cut surface is golden, about 40 minutes.
⏱ 40 min
ResultRoasted butternut squash halves9 of 34
Lift the baking tray out of the oven using oven gloves and set it on a heatproof surface.
⏱ 10s
ResultRoasted butternut squash halves10 of 34
Leave the squash halves to cool until they are comfortable to handle, about 10 minutes.
⏱ 10 min
ResultCooled roasted butternut squash halves11 of 34
Scrape the soft roasted squash off the tray into the bowl with a large spoon, breaking it up as you go.
⏱ 40s
ResultRoasted squash fleshused in step 2712 of 34
Peel the onion and cut away the root and tip.
Yellow onion · 200 g⏱ 20s
ResultPeeled yellow onion13 of 34
Finely chop the peeled onion into small, even dice.
⏱ 40s
ResultFinely chopped yellow onion14 of 34
Tip the chopped onion into the saucepan.
⏱ 8s
ResultFinely chopped yellow onion15 of 34
Peel the carrots, removing the top and tail.
Carrots · 150 g⏱ 30s
ResultPeeled carrots16 of 34
Finely chop the peeled carrots into small, even dice.
⏱ 40s
ResultFinely chopped carrot17 of 34
Add the chopped carrot to the saucepan with the onion.
⏱ 8s
ResultFinely chopped yellow onion and finely chopped carrot18 of 34
Trim the leafy tops and base from the celery stalks.
Celery · 100 g⏱ 20s
ResultTrimmed celery19 of 34
Finely chop the trimmed celery into small, even pieces.
⏱ 30s
ResultFinely chopped celery20 of 34
Add the chopped celery to the saucepan.
⏱ 8s
ResultFinely chopped celery and finely chopped yellow onion and finely chopped carrot21 of 34
Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.
Garlic · 3 clove⏱ 20s
ResultPeeled garlic cloves22 of 34
Finely chop the peeled garlic cloves.
⏱ 25s
ResultFinely chopped garlic23 of 34
Add the chopped garlic to the saucepan.
⏱ 8s
ResultFinely chopped carrot mixture24 of 34
Add the butter to the saucepan with the vegetables.
Butter · 30 g⏱ 8s
ResultFinely chopped carrot mixture25 of 34
Pour in the remaining olive oil.
Extra-virgin olive oil · 1 tbsp⏱ 8s
ResultFinely chopped carrot mixture26 of 34
Set the pan over a medium-low heat and cook, stirring regularly, until the onion, carrot and celery are completely soft and translucent but have taken on no colour, about 10 minutes.
⏱ 10 min
ResultSoftened aromatic vegetables27 of 34
Add the scooped roasted squash flesh to the pan of softened vegetables.
⏱ 10s
ResultSoftened aromatic vegetables and roasted squash flesh28 of 34
Pour in the vegetable stock.
Vegetable stock · 1,000 ml⏱ 10s
ResultSoftened aromatic vegetables and roasted squash flesh and vegetable stock29 of 34
Add the water to the pan.
Water · 200 ml⏱ 8s
ResultRoasted squash flesh mixture30 of 34
Add the salt to the pan.
Salt · 2 tsp⏱ 8s
ResultRoasted squash flesh mixture31 of 34
Add the black pepper to the pan.
Ground black pepper · 1 tsp⏱ 8s
ResultRoasted squash flesh mixture32 of 34
Bring the soup to a gentle boil, then reduce the heat and simmer, partially covered, for 15 minutes to marry the flavours.
⏱ 15 min
ResultCooked-through squash soup33 of 34
Take the pan off the heat and blend with a stick blender, working it around the pot until the soup is completely smooth and velvety.
⏱ 1 min 30s
ResultSmooth butternut squash soup34 of 34
Grate a pinch of nutmeg into the blended soup and stir it through.
Nutmeg · 1 pinch⏱ 8s
ResultNutmeg-seasoned squash soupTotal Time1 hr 18 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 200 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 1,200 g | | Run a peeler firmly down the sides of the butternut squash, working from top to bottom, until all the skin is removed.⏱ 1 minResultPeeled butternut squash |
| 3 | Peeled butternut squashstep 2 | | Cut the peeled butternut squash in half lengthways through the stem.⏱ 30sResultHalved butternut squash |
| 4 | Halved butternut squashstep 3 | | Scoop out and discard the seeds and fibrous strands from the cavity of each half.⏱ 20sResultDeseeded butternut squash halves |
| 5 | 1 tbsp | | Drizzle the cut faces of the squash halves with olive oil.⏱ 10sResultOiled butternut squash halves |
| Deseeded butternut squash halvesstep 4 | |||
| 6 | Oiled butternut squash halvesstep 5 | | Lay the squash halves cut-side down on the baking tray.⏱ 10sResultOiled butternut squash halves |
| 7 | — | | Slide the baking tray into the oven.⏱ 10sResultOiled butternut squash halves |
| 8 | — | | Roast until the flesh is completely tender when pierced with a knife and the cut surface is golden, about 40 minutes.⏱ 40 minResultRoasted butternut squash halves |
| 9 | — | | Lift the baking tray out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultRoasted butternut squash halves |
| 10 | — | | Leave the squash halves to cool until they are comfortable to handle, about 10 minutes.⏱ 10 minResultCooled roasted butternut squash halves |
| 11 | Cooled roasted butternut squash halvesstep 10 | | Scrape the soft roasted squash off the tray into the bowl with a large spoon, breaking it up as you go.⏱ 40sResultRoasted squash fleshused in step 27 |
| 12 | 200 g | | Peel the onion and cut away the root and tip.⏱ 20sResultPeeled yellow onion |
| 13 | Peeled yellow onionstep 12 | | Finely chop the peeled onion into small, even dice.⏱ 40sResultFinely chopped yellow onion |
| 14 | Finely chopped yellow onionstep 13 | | Tip the chopped onion into the saucepan.⏱ 8sResultFinely chopped yellow onion |
| 15 | 150 g | | Peel the carrots, removing the top and tail.⏱ 30sResultPeeled carrots |
| 16 | Peeled carrotsstep 15 | | Finely chop the peeled carrots into small, even dice.⏱ 40sResultFinely chopped carrot |
| 17 | Finely chopped carrotstep 16 | | Add the chopped carrot to the saucepan with the onion.⏱ 8sResultFinely chopped yellow onion and finely chopped carrot |
| 18 | 100 g | | Trim the leafy tops and base from the celery stalks.⏱ 20sResultTrimmed celery |
| 19 | Trimmed celerystep 18 | | Finely chop the trimmed celery into small, even pieces.⏱ 30sResultFinely chopped celery |
| 20 | Finely chopped celerystep 19 | | Add the chopped celery to the saucepan.⏱ 8sResultFinely chopped celery and finely chopped yellow onion and finely chopped carrot |
| 21 | 3 clove | | Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves |
| 22 | Peeled garlic clovesstep 21 | | Finely chop the peeled garlic cloves.⏱ 25sResultFinely chopped garlic |
| 23 | Finely chopped garlicstep 22 | | Add the chopped garlic to the saucepan.⏱ 8sResultFinely chopped carrot mixture |
| 24 | 30 g | | Add the butter to the saucepan with the vegetables.⏱ 8sResultFinely chopped carrot mixture |
| 25 | 1 tbsp | | Pour in the remaining olive oil.⏱ 8sResultFinely chopped carrot mixture |
| 26 | — | | Set the pan over a medium-low heat and cook, stirring regularly, until the onion, carrot and celery are completely soft and translucent but have taken on no colour, about 10 minutes.⏱ 10 minResultSoftened aromatic vegetables |
| 27 | Roasted squash fleshstep 11 | | Add the scooped roasted squash flesh to the pan of softened vegetables.⏱ 10sResultSoftened aromatic vegetables and roasted squash flesh |
| 28 | 1,000 ml | | Pour in the vegetable stock.⏱ 10sResultSoftened aromatic vegetables and roasted squash flesh and vegetable stock |
| 29 | 200 ml | | Add the water to the pan.⏱ 8sResultRoasted squash flesh mixture |
| 30 | 2 tsp | | Add the salt to the pan.⏱ 8sResultRoasted squash flesh mixture |
| 31 | 1 tsp | | Add the black pepper to the pan.⏱ 8sResultRoasted squash flesh mixture |
| 32 | — | | Bring the soup to a gentle boil, then reduce the heat and simmer, partially covered, for 15 minutes to marry the flavours.⏱ 15 minResultCooked-through squash soup |
| 33 | — | | Take the pan off the heat and blend with a stick blender, working it around the pot until the soup is completely smooth and velvety.⏱ 1 min 30sResultSmooth butternut squash soup |
| 34 | 1 pinch | | Grate a pinch of nutmeg into the blended soup and stir it through.⏱ 8sResultNutmeg-seasoned squash soup |
| Total Time | 1 hr 18 min | ||
Serving
- Ladle the soup into warm bowls.
- Spoon a swirl of double cream into the centre of each bowl and serve straight away, while hot.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 400kcal | |
| 6g | |
| 19g | |
| 8g | |
| 51g | |
| 13g | |
| 9g | |
| 3,415mg |
Ingredients0/13
Tools0/13
Recipe
Butternut Squash Soup
A smooth butternut squash soup finished with a swirl of double cream, made with carrots, celery, and garlic.
What you’ll doYou will roast halved butternut squash until tender, then soften onion, carrot, celery and garlic in butter and oil. Combine the roasted squash with stock and water, simmer to marry the flavours, then blend until completely smooth. Season with nutmeg and finish each bowl with a swirl of cream.
Serves4
Total1 hr 18 min
LevelMedium
Ingredients
- Butternut squash1,200 g
- Extra-virgin olive oil2 tbsp
- Yellow onion200 g
- Carrots150 g
- Celery100 g
- Garlic3 clove
- Butter30 g
- Vegetable stock1,000 ml
- Water200 ml
- Salt2 tsp
- Ground black pepper1 tsp
- Nutmeg1 pinch
- Double cream60 ml
Tools
SpoonOvenLarge heavy based saucepanChef's knifeLarge bowlImmersion blenderWooden spoonBaking trayBowlPeelerLadleOven gloveChopping boardPan lidSoup bowl
Method
1
Set the oven to 200 °C and allow it to come fully up to temperature.
200°C10 minOven
2
Run a peeler firmly down the sides of the butternut squash, working from top to bottom, until all the skin is removed.
1 minChopping board, PeelerButternut squash · 1,200 g
3
Cut the peeled butternut squash in half lengthways through the stem.
30sChopping board, Chefs knifePeeled butternut squash · step 2
4
Scoop out and discard the seeds and fibrous strands from the cavity of each half.
20sChopping board, Chefs knifeHalved butternut squash · step 3
5
Drizzle the cut faces of the squash halves with olive oil.
10sChopping board, SpoonExtra-virgin olive oil · 1 tbsp
6
Lay the squash halves cut-side down on the baking tray.
10sBaking trayOiled butternut squash halves · step 5
7
Slide the baking tray into the oven.
10sBaking tray, Oven glove
8
Roast until the flesh is completely tender when pierced with a knife and the cut surface is golden, about 40 minutes.
200°C40 minBaking tray, Chefs knife
9
Lift the baking tray out of the oven using oven gloves and set it on a heatproof surface.
10sBaking tray, Oven, Oven glove
10
Leave the squash halves to cool until they are comfortable to handle, about 10 minutes.
10 minBaking tray
11
Scrape the soft roasted squash off the tray into the bowl with a large spoon, breaking it up as you go.
Result · Roasted squash flesh · used in step 27
40sLarge bowl, SpoonCooled roasted butternut squash halves · step 10
12
Peel the onion and cut away the root and tip.
20sChopping board, Chefs knifeYellow onion · 200 g
13
Finely chop the peeled onion into small, even dice.
40sChopping board, Chefs knifePeeled yellow onion · step 12
14
Tip the chopped onion into the saucepan.
8sLarge heavy based saucepanFinely chopped yellow onion · step 13
15
Peel the carrots, removing the top and tail.
30sChopping board, PeelerCarrots · 150 g
16
Finely chop the peeled carrots into small, even dice.
40sChopping board, Chefs knifePeeled carrots · step 15
17
Add the chopped carrot to the saucepan with the onion.
8sLarge heavy based saucepanFinely chopped carrot · step 16
18
Trim the leafy tops and base from the celery stalks.
20sChopping board, Chefs knifeCelery · 100 g
19
Finely chop the trimmed celery into small, even pieces.
30sChopping board, Chefs knifeTrimmed celery · step 18
20
Add the chopped celery to the saucepan.
8sLarge heavy based saucepanFinely chopped celery · step 19
21
Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.
20sChopping board, Chefs knifeGarlic · 3 clove
22
Finely chop the peeled garlic cloves.
25sChopping board, Chefs knifePeeled garlic cloves · step 21
23
Add the chopped garlic to the saucepan.
8sLarge heavy based saucepanFinely chopped garlic · step 22
24
Add the butter to the saucepan with the vegetables.
8sLarge heavy based saucepanButter · 30 g
25
Pour in the remaining olive oil.
8sLarge heavy based saucepanExtra-virgin olive oil · 1 tbsp
26
Set the pan over a medium-low heat and cook, stirring regularly, until the onion, carrot and celery are completely soft and translucent but have taken on no colour, about 10 minutes.
10 minLarge heavy based saucepan, Wooden spoon
27
Add the scooped roasted squash flesh to the pan of softened vegetables.
10sLarge heavy based saucepanRoasted squash flesh · step 11
28
Pour in the vegetable stock.
10sLarge heavy based saucepanVegetable stock · 1,000 ml
29
Add the water to the pan.
8sLarge heavy based saucepanWater · 200 ml
30
Add the salt to the pan.
8sLarge heavy based saucepanSalt · 2 tsp
31
Add the black pepper to the pan.
8sLarge heavy based saucepanGround black pepper · 1 tsp
32
Bring the soup to a gentle boil, then reduce the heat and simmer, partially covered, for 15 minutes to marry the flavours.
15 minLarge heavy based saucepan, Pan lid
33
Take the pan off the heat and blend with a stick blender, working it around the pot until the soup is completely smooth and velvety.
1 min 30sLarge heavy based saucepan, Immersion blender
34
Grate a pinch of nutmeg into the blended soup and stir it through.
8sLarge heavy based saucepanNutmeg · 1 pinch
35
Ladle the soup into warm bowls.
20sSoup bowl, LadleNutmeg-seasoned squash soup · step 34
36
Spoon a swirl of double cream into the centre of each bowl and serve straight away, while hot.
Result · Butternut Squash Soup
15sSoup bowl, SpoonDouble cream · 60 ml
Printed 11 October 2026