Roasted Butternut Squash Soup

Ingredients

• 30 ml (2 tbsp)vegetable oil
• 907 g (2 lb), enough to yield 3 cups cooked squashbutternut squash
• 480 ml (2 cups)chicken stock
• 120 ml (½ cup)double cream
• 15 ml (1 tbsp)honey
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Prepare the squash

   Cut the butternut squash into quarters and drizzle it with the vegetable oil.

3. 3

   Season the squash

   Add a few sprigs of thyme, then season with salt and pepper.

4. 4

   Roast until tender

   Roast for 50–60 minutes, until the squash is tender and cooked through.

5. 5

   Scoop out the flesh

   Use a spoon to transfer the cooked squash flesh to a food processor.

6. 6

   Blend with stock

   Add the chicken stock to the food processor and blend until smooth.

7. 7

   Strain the purée

   Strain the squash mixture to make a smooth purée.

8. 8

   Add cream

   Put the purée and double cream in a saucepan over high heat.

9. 9

   Bring to a boil

   Bring the mixture to the boil.

10. 10

    Simmer gently

    Lower the heat and simmer for 3 minutes, until the soup thickens.

11. 11

    Stir in honey

    Mix in the honey.

12. 12

    Ladle and season

    Ladle the soup into bowls and finish with pepper.

13. 13

    Serve with bread

    Serve with a slice of crusty bread.

What is roasted butternut squash soup?

This is a smooth, warm soup built around roasted butternut squash, a familiar ingredient in autumn and winter cooking. Roasting brings out the squash’s sweetness before it is blended with stock and cream.

This version keeps the ingredient list simple and adds a little honey at the end. Straining the blended mixture gives it an especially fine texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 4g protein, 29g carbs, 21g fat.

The squash and honey provide most of the carbohydrates, while the vegetable oil and cream contribute most of the fat. Chicken stock and squash supply a modest amount of protein. Pair a bowl with a protein-rich side, such as beans or a cheese toastie, for a more substantial meal.

Roast the squash well

Even pieces: cut the squash into quarters of similar size so they cook at roughly the same pace. Roast until a spoon can easily scoop out the tender flesh.

Build a smooth base

Blend thoroughly: add the chicken stock to the cooked squash and process until no large pieces remain. Work in batches if your food processor cannot safely hold the mixture at once.

Use the strainer

Fine finish: pass the blended mixture through a strainer to remove any fibrous bits. This step takes a little extra time but helps make the soup silky.

Heat the cream gently

Bring to the boil: the recipe adds the cream before heating the purée over high heat. Once it boils, lower the heat promptly and simmer for 3 minutes, stirring as needed.

Balance the sweetness

Honey finish: stir it in after the soup has simmered so you can mix it evenly through the warm purée. Taste before serving and adjust the salt and pepper to suit your preference.

Make it a meal

Crusty bread: serve a slice alongside each bowl for dipping. A simple green salad can also add freshness and contrast to the creamy soup.

Recipe notes & tips

• Line the roasting tray for easier clean-up.
• Let the roasted squash cool enough to handle before scooping it out.
• Blend the squash and stock until completely smooth before straining.
• Stir the soup while it simmers so the cream does not catch on the bottom of the pan.
• Season with pepper just before serving for a noticeable finishing flavour.

Variations

• Add thyme: roast the squash with a few sprigs as directed in the method.
• Use vegetable stock: swap it for the chicken stock for a meat-free version.
• Add warming spice: blend a pinch of ground nutmeg into the soup.
• Finish with seeds: scatter toasted pumpkin seeds over each bowl for crunch.
• Make it dairy-free: use an unsweetened plant-based cream alternative.

Common mistakes to avoid

• Undercooking the squash: it will be harder to scoop and blend; roast until very tender.
• Skipping the blend: unblended pieces make the soup uneven; process until smooth.
• Leaving out the straining step: fibrous bits may remain; strain the purée for a finer texture.
• Boiling for too long: the soup can reduce more than intended; lower the heat after it reaches the boil and simmer for 3 minutes.
• Adding too much seasoning at once: salt levels vary between stocks; taste and season gradually.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often, until piping hot; avoid a prolonged boil.

Frequently asked questions