Quick and Easy Butternut Squash Soup

Ingredients

• 1 mediumbutternut squash, peeled
• 3 mediumpotatoes, peeled
• 1 mediumwhite or red onion
• 4 tbspextra virgin olive oil
• 1 tsppaprika
• 950 ml (4 cups)vegetable broth; if it has no salt, add 1½ tsp salt
• to tastefreshly ground pepper
• optional, to tasteGreek yoghurt

Instructions

1. 1

   Cut the vegetables

   Cut the peeled butternut squash and potatoes into roughly 2.5 cm (1-inch) cubes.

2. 2

   Chop the onion

   Finely chop the onion.

3. 3

   Sauté and season

   Heat the olive oil in a medium pot. Once it begins to shimmer, add the squash, potatoes and onion, then sauté for 2–3 minutes. Stir in the paprika, followed by the broth.

4. 4

   Simmer the soup

   Bring the soup to a boil, then reduce the heat and simmer, covered, for about 35 minutes.

5. 5

   Blend and serve

   Transfer the mixture to a food processor, leaving some broth in the pot. Blend until smooth, adding more broth a little at a time to adjust the texture. Season with pepper as needed, blend once more and serve in bowls, with a dollop of Greek yoghurt if you like.

What is butternut squash soup?

Butternut squash soup is a blended vegetable soup, popular in many forms across cooler-weather cooking. This version has a Mediterranean-inspired pantry feel, with olive oil, paprika and vegetable broth bringing the vegetables together.

Potatoes add body while squash supplies a gently sweet, earthy flavour. A spoonful of tangy Greek yoghurt is an optional contrast to the smooth soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and squash provide most of the carbohydrates, while the olive oil is the main source of fat. The recipe includes no substantial protein source apart from the optional Greek yoghurt, so serve it with a protein-rich side such as beans or a yoghurt topping to make the plate more balanced.

Choosing the vegetables

Squash: Peel it and cut it into even cubes so it softens at a similar pace throughout.

Potatoes: These help give the blended soup a fuller consistency. Peel them as directed and keep the cubes roughly the same size as the squash.

Onion: Finely chopping it helps it soften quickly during the short sauté.

Build flavour in the pot

Olive oil: Wait until it shimmers before adding the vegetables, then sauté them for 2–3 minutes as directed.

Paprika: Stir it in before the broth so it is distributed through the vegetables. Avoid letting it sit in the hot oil for long without stirring.

Get the texture right

Simmer: Keep the pot covered for about 35 minutes, until the squash and potatoes are soft enough to blend smoothly.

Blend: Reserve some broth in the pot and add it gradually while blending. This gives you control over how thick or pourable the soup becomes.

Season and finish

Salt: Check whether your vegetable broth is already salted before adding the suggested 1½ teaspoons. The recipe calls for that amount only if the broth has no salt.

Pepper and yoghurt: Add freshly ground pepper to taste, then serve with Greek yoghurt if desired. The yoghurt adds a cool, tangy finish to the warm soup.

What to serve alongside

For a simple meal, serve the soup with crusty bread or toast for dipping. A crisp green salad can add a fresh contrast to the soft, creamy texture.

If serving it as a starter, use smaller bowls and keep the topping modest so the soup remains the focus.

Recipe notes & tips

• Cut the squash and potatoes into similarly sized cubes for more even cooking.
• Check the salt content of the broth before adding any extra salt.
• Keep the pot covered while the soup simmers for about 35 minutes.
• Reserve broth before blending so you can loosen the soup gradually.
• Add pepper after blending and adjust it to your taste.
• Serve the Greek yoghurt on top rather than stirring it into the whole pot.

Variations

• Add garlic: Sauté a finely chopped clove with the onion for extra savoury flavour.
• Use cumin: Swap the paprika for cumin or combine a little of each.
• Top with seeds: Scatter toasted pumpkin seeds over each bowl for crunch.
• Make it dairy-free: Leave out the Greek yoghurt or use a plant-based alternative.
• Add greens: Stir in a handful of baby spinach after blending and let it wilt in the hot soup.

Common mistakes to avoid

• Uneven cubes: Large pieces may take longer to soften; cut the vegetables to a similar size.
• Skipping the broth check: Adding salt to already salted broth can make the soup too salty; taste or check the label first.
• Adding all the broth to the blender: The soup may end up thinner than you want; reserve some and add it as needed.
• Blending before the vegetables soften: The soup may remain lumpy; simmer until the squash and potatoes are tender.
• Filling the processor too full: Hot soup can spill or spatter; blend in batches if needed.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout; add a splash of broth or water if it has thickened. Store Greek yoghurt separately and add it when serving.

Frequently asked questions