This James Martin Butternut Squash Soup is a smooth, comforting bowl of warmth that brings out the natural sweetness of roasted squash. The texture is velvety and creamy, balanced with gentle savoury notes from onion, garlic, and stock. It is an easy recipe that suits both beginners and experienced home cooks. From start to finish, the soup takes about 40 minutes and makes a nourishing lunch or light dinner.

Ingredients

For the Soup

• 1 large butternut squash, peeled, seeded and cut into cubes (about 900g)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 750ml vegetable stock
• 100ml double cream
• Salt and freshly ground black pepper

For Serving (Optional)

• Extra double cream for drizzling
• Fresh parsley or chives, finely chopped
• Crusty bread

How to Make James Martin Butternut Squash Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with parchment paper so the squash roasts evenly without sticking.
• Roast the squash: Spread the cubed butternut squash over the tray, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes until tender and lightly caramelised.
• Cook the base: While the squash roasts, heat a saucepan over medium heat and add a little oil. Gently cook the chopped onion for about 5 minutes until soft and translucent, then stir in the garlic.
• Add the roasted squash: Transfer the roasted squash into the saucepan with the onion mixture and pour in the vegetable stock.
• Simmer the soup: Bring the mixture to a gentle simmer and cook for about 10 minutes so the flavours combine.
• Blend until smooth: Use a stick blender or transfer the soup carefully to a blender. Blend until completely smooth and creamy.
• Finish with cream: Stir in the double cream and adjust the seasoning with salt and pepper. Warm gently for a minute before serving.
• Serve: Ladle the soup into bowls and finish with a drizzle of cream and fresh herbs if desired.

Tips for the Best Butternut Squash Soup

How do I get a deeper flavour?

Roasting the squash rather than boiling it develops natural sweetness and adds a slightly caramelised flavour that makes the soup richer.

Can I make the soup thicker?

If you prefer a thicker texture, reduce the amount of stock slightly or simmer the soup for a few extra minutes after blending.

What if my soup tastes too sweet?

Add a pinch of salt or a squeeze of lemon juice to balance the sweetness of the squash.

Can I make it dairy free?

Yes. Replace the cream with coconut milk or simply omit it for a lighter, dairy free soup.

Serving Suggestions

• Serve with warm crusty bread or toasted sourdough.
• Add a swirl of cream and cracked black pepper on top.
• Pair with a simple green salad for a light meal.
• Top with roasted pumpkin seeds for extra texture.

Storage

Room Temperature

The soup can sit at room temperature for up to 2 hours. After that, it should be refrigerated.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

This soup freezes well. Cool completely and freeze in sealed containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 6 g
• Sodium: 520 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Butternut Squash Soup

This James Martin Butternut Squash Soup is a smooth, comforting bowl of warmth that brings out the natural sweetness of roasted squash. The texture is velvety and creamy, balanced with gentle savoury notes from onion, garlic, and stock. It is an easy recipe that suits both beginners and experienced home cooks. From start to finish, the soup takes about 40 minutes and makes a nourishing lunch or light dinner.

Ingredients

For the Soup

• 1 large butternut squash, peeled, seeded and cut into cubes (about 900g)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 750ml vegetable stock
• 100ml double cream
• Salt and freshly ground black pepper

For Serving (Optional)

• Extra double cream for drizzling
• Fresh parsley or chives, finely chopped
• Crusty bread

How to Make James Martin Butternut Squash Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with parchment paper so the squash roasts evenly without sticking.
• Roast the squash: Spread the cubed butternut squash over the tray, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes until tender and lightly caramelised.
• Cook the base: While the squash roasts, heat a saucepan over medium heat and add a little oil. Gently cook the chopped onion for about 5 minutes until soft and translucent, then stir in the garlic.
• Add the roasted squash: Transfer the roasted squash into the saucepan with the onion mixture and pour in the vegetable stock.
• Simmer the soup: Bring the mixture to a gentle simmer and cook for about 10 minutes so the flavours combine.
• Blend until smooth: Use a stick blender or transfer the soup carefully to a blender. Blend until completely smooth and creamy.
• Finish with cream: Stir in the double cream and adjust the seasoning with salt and pepper. Warm gently for a minute before serving.
• Serve: Ladle the soup into bowls and finish with a drizzle of cream and fresh herbs if desired.

Tips for the Best Butternut Squash Soup

How do I get a deeper flavour?

Roasting the squash rather than boiling it develops natural sweetness and adds a slightly caramelised flavour that makes the soup richer.

Can I make the soup thicker?

If you prefer a thicker texture, reduce the amount of stock slightly or simmer the soup for a few extra minutes after blending.

What if my soup tastes too sweet?

Add a pinch of salt or a squeeze of lemon juice to balance the sweetness of the squash.

Can I make it dairy free?

Yes. Replace the cream with coconut milk or simply omit it for a lighter, dairy free soup.

Serving Suggestions

• Serve with warm crusty bread or toasted sourdough.
• Add a swirl of cream and cracked black pepper on top.
• Pair with a simple green salad for a light meal.
• Top with roasted pumpkin seeds for extra texture.

Storage

Room Temperature

The soup can sit at room temperature for up to 2 hours. After that, it should be refrigerated.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

This soup freezes well. Cool completely and freeze in sealed containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 6 g
• Sodium: 520 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs