This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining!
It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.
Great when you're busy and packed with nutrients to keep everyone going until dinner time.
Note: This is also great with pumpkin and forms the traditional recipe for pumpkin soup.
Ingredients
Serves 4
1 large butternut squash or 1 medium pumpkin
500g potatoes
1 medium-large onion
Handful of fresh coriander leaves (optional)
1 stock cube
Knob of butter and 30 ml oil (e.g. olive oil)
75ml double cream (optional)
Pepper to taste
Method
Peel the squash / pumpkin with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 inch cubes.
Melt the butter with the oil in a large pan
Peel & chop the onion. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown.
Chop the potatoes into approx 2cm cubes. It's up to you whether you peel them or not. Add to the onions and stir to coat well with the oil.
Add the butternut squash. Stir well. Cover and cook for 10 minutes, stirring occasionally.
When the potato has started to soften, mix the stock cube with about 1 litre of water and add to the pan. Simmer gently until all the vegetables are soft - about 15 minutes. You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny.
Add the coriander and the cream (if using). Either liquidise or mash well, until smooth.
Serve with fresh crusty bread.
Time From Cupboard-To-Table
35 minutes
Notes & Variations
Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.
Experiment with adding herbs and spices to this soup.
For a thicker, slightly sweeter soup, you could add some sweetcorn kernels at the stock stage.
This soup freezes well. Freeze it before adding the cream, so it will keep longer.
Any of the sweet-flavoured orange-fleshed squashes will do for this soup.
Veg Box Recipes Newsletter
Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.
And it's free!
Easy recipe and everyone enjoyed it. I roasted squash first with garlic, onions & potatoes, then added stock etc. Gives lovely flavour.
9/10
BECAUSE I MADE A LARGE QUANTITY TO FREEZE BUT IT WENT IN 2 DAYS.
10/10
it was well nice all my family had a bit
10/10
Really easy to make and very tasty. Even our little boy ate it all up - Result!
10/10
EASE OF COOKING AND A TASTE THAT EVEN MY TEENAGE SON SAYS MMM...YEA ITS OK THATS A GREAT COMMENT
10/10
It was lovely all the family had some very tasty!
10/10
Just so simple and delicious. Used coconut milk in place of cream...as had some in fridge...also used chopped, frozen coriander as it was being sold off at supermarket! We love cooking from basic, fresh ingredients. It is the food of the Gods! Do try this simple and delicious recipe...We have visitors next weekend...we are at work so will leave them a delight for their lunch in the form of this soup together with our home-made bread. Beautiful, simple, goodness... Do try and enjoy. Best wishes, Fred and Jeannie
10/10
My husband loved it so it must be a winner!
10/10
yum
10/10
Easy to make, tastes delicious, what more do you need of a soup? Oh and very filling. Added slurp of white wine before final heating rather than cream.
9/10
Very easy to do, and very easy to eat!! yummy
10/10
delicious. Even fussy husband enjoyed!!! /that's a miracle I can tell you.
10/10
I Roast the butternut first in olive oil, ginger, cinamon and nutmeg then follow the recipe as above, everyone in the house loves it. Excellent recipe.
10/10
Loved it, followed the advice, and roasted everything first, so creamy and delicious!
10/10
So easy and delicious...i love this site!!!
10/10
It's delicious and creamy (even without adding cream!)
8/10
Easy, and tasty.. Will try roasting first next time.
9/10
Very tasty. Wash and drain seeds well then dry in a clean tea towel. Toast in a frying pan with a little olive oil until they start to turn brown. Sprinkle with salt. Sprinkle onto soup just before serving.
Wonderfully smooth, though slightly bland flavour. Much improved with sweetcorn kernels.
9/10
Pumpkin can be very bland, I adpated the recipe adding garlic and chilli, no cream for a hot and spicy soup! Yum
9/10
I added plenty of garlic, nutmeg, a couple of cloves and a bayleaf......so all my favourite autumn flavours! Its nice and warming and well....soupy! Will definitely be warming my family up after our halloween trick or treating!
10/10
Lovely soup an all round winner i changed the recipe a little as wanted a lower fat version i used semi skimmed milk instead of cream olive oil rather than butter and added a clove of garlic yum yum froze really well too .
10/10
It was very easy to make and tasted great. It was the first time I made butternut squash. It wass left by a friend who came to stay with me. I had no idea what to do with is so I turned to google. I aded sweetcorn and lesf out the cream. Great!!!!
10/10
love it love it can i mix pumkin&butternut
together for soup - REPLY: YES YOU CAN MIX PUMPKIN AND SQUASH. ENJOY!
10/10
this soup was just the best soup i have made was so esay for me to make and tasted very good was tht good tht i am makin another
10/10
I just love butternut squash soup. so does my hubby. easiest soup to make by far.. and very healthy.
10/10
really tasty and simple to make
10/10
very easy to make,I used sweet potato and a touch of cumin powder at the end,just to add a bit of extra flavour.everybody enjoyed.
10/10
even my son could make it on his own hes 13 and it tasted great !!!
10/10
Recently discovered butternut squash! Can't get enough of this recipe! for warming your cockle's on a cold miserable winters lunchtime.
10/10
I am recently widowed and haven't had to cook a damn thing for the past 54 years except for an occasional 'Full English' breakfast', but this recipe has raised me to the status of 'Celebrity Chef' with visiting friends.
10/10
i loved this recipe i thought it was good and simple!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
8/10
Really nice - used sour cream and a few chilli flakes as a garnich rather than in the soup. Added a nice warm background flavour.
10/10
butternut squash has an amazing flavour. this soup is just great!!!
10/10
Try with a sprinkle of caraway seed in to the mix...delightful.
9/10
wonderful flavours, i added 1 sweet potato to the recipe and roasted the squash and potato 1st to give a rich taste.
9/10
I did not use the cream cheese just a dloop of sour cream at time of serving I use sweet potaoto and mixed chicken broth and vegetable stock 1/2 purple onion
10/10
Absolutely loved it! Didn't add any cream as I'm trying to lose a few pounds and it was still deliciously creamy.
10/10
im only 13 and i love it thumbs up! :)
10/10
absolutley fantastic this is my second time making it for visitors. THEY LOVE IT. so do i. so easy to make.
9/10
it was great, the butternut squash was creamy, it went down well as a starter at my dinner party my guests was well impressed
9/10
wow that was soo tasty. simple and delicious
8/10
It is very easy to make... tastes quite good.
9/10
That was so easy, but tastes fantastic!! My kids loved it!!
10/10
very easy n quick got very cheap veg which helpe.first time id cooked a squash and loved it
7/10
veggies did not soften well in pan, i woul recommend roasting them first, then adding stock
10/10
I love the sweet flavour, try recipe with sweet potato and tomatoes instead of stock and cream......delicious
9/10
Yummy, I added a sachet of coconut, a tin of sweetcorn and some smoked paprika, cumin and black pepper and it was Delicious cooks up in not time!
8/10
It was really tasty, but 1 litre of water with the stock is to much as it was runny, but with a bit of crusty bread it is perfect. Best Doctor's order i have heard in a long time.
10/10
Wow. Ive never enjoyed a soup like this. brilliant
9/10
I added a couple of carrots and a parsnip. Add a sprinkle of nutmeg 5 to 10 mins before the end of cooking - declicious.
Rate It!
Have you tried this recipe? Tell us what you think of it.
Find more recipes
Butternut Squash Recipes
Baked Butternut Squash
This recipe works equally well with butternut squash or pumpkin. It can go in the oven while you're cooking the rest of your meal and the roasting causes the sugars to caramelise, giving the squash an even sweeter flavour.
Aoki Sweetcorn & Chilli Butternut Squash
I discovered this delicious recipe when I was living with a Japanese family in Argentina! It seems to be a mix of both cultures. It works well with squashes or pumpkin and is delicious served with the red cabbage salad. You can use pumpkin instead of squash, if you prefer.
Butternut Squash / Pumpkin Puree
This butternut squash recipe (also great with pumpkin) is incredibly simple and makes a great weaning food for little ones. Or you can serve it as a side vegetable for older eaters!
Thai Style Squash Curry
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
Autumn Vegetable Stir Fry
This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.
Butternut Squash & Almond Cake
Yes, you read it right! We do mean cake. Squashes are sweet and creamy in texture when cooked, meaning they work beautifully to puddings. Works well with any squash or pumpkin.
Creamy, Roasted Butternut Squash
I invented this recipe by accident whilst roasting a butternut squash for lunch a couple of weeks ago. I had half a tub of cream left in the fridge and wondered what would happen... The result is delicious. Great with any squash or pumpkin.
Pumpkin Pie
This classic North American dessert was sent in by Gramma Julie. Over the years, she's developed short cuts that make this pumpkin pie as easy as possible.
Pumpkin Or Butternut Squash Soup
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.
Squash And Coconut Soup
Squashes keep well throughout the winter and, although the recipe suggests butternut, any orange-fleshed squash will do. The coconut is deliciously sweet with the squash.
Beetroot Soup (Borscht)
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware it's staining potential!
Black Nero Cabbage Soup
I must confess I never thought I would fall for "cabbage soup"! So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of... Note: you can use kale or Savoy cabbage, too.
Pumpkin Or Butternut Squash Soup
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.
Swede And Parsnip Soup
This simple soup makes a hearty meal on a winter's day. You can experiment by adding herbs and spices of your choice.
Autumn Vegetable Soup
This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!
Courgette Soup
What? Courgette soup? Are you sure? Yes! Sceptical at first, but now converted. Amazingly simple and a great way of using and preserving a glut of courgettes.
French Blue Cheese And Potato Soup
I discovered this potato soup recipe whilst on holiday in the Auvergne region of France. Many of the local dishes are based on potatoes, cream and cheese, and this one is no exception. This version has been adapted to make it slightly less artery-clogging.. But it's so delicious and simple to make that you'll want to enjoy it now and then as a treat.
Garlic Soup
This is, strictly speaking, a garlic and potato soup, but we call it garlic soup because it has so much garlic in! By roasting the garlic before using, it's much less pungent and has an even more delicious flavour.
Winter Vegetable Soup
This soup is a family favourite. It’s a great way of using left-over winter vegetables and also sneaking a few more vitamins past the kids.
Miso-Style Soup
In Japan, Miso soup is often eaten daily and is believed to help the digestive system. This variation on the original adds in a few vegetables, with optional tofu, to make a soup substantial enough for a lunch or light supper.
Leek And Potato Soup
Leek and potato soup has to be a winter classic. And if you're not too bothered about calories, a splash of cream transforms the flavour.
Winter Vegetable Minestrone Soup
Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.
Celeriac Soup
The flavour of this soup is subtle, but it gives you a chance to enjoy the celeriac, rather than masking its flavour.
Beetroot And Orange Soup
The fantastic colour of this soup makes a wonderful change from the earthy colours of other winter root vegetables and the greens of winter brassicas.
Lentil Soup
Lentil soup is an old favourite of mine. It’s thick and warming and there are so many ways to vary the ingredients, you never need to get bored of it.
Spicy Cabbage Soup
You can use any type of cabbage for this recipe, so it’s a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.
Squash And Coconut Soup
Squashes keep well throughout the winter and, although the recipe suggests butternut, any orange-fleshed squash will do. The coconut is deliciously sweet with the squash.
Watercress Soup
Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It’s packed with vitamins and its bright green colour can brighten up a cloudy winter’s day. Or enjoy for a springtime lunch.
Cream Of Asparagus Soup
Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads. It works well with green or white asparagus.
Broccoli And Peanut Butter Soup
This might sound like a strange combination, but it works really well. You can use mature broccoli heads or sprouting broccoli for this recipe – whatever you’ve got to hand.
Tomato And Roast Garlic Soup
This soup is absolutely delicious with full-flavoured, ripe, in-season tomatoes. Bear in mind it’s not supposed to taste like tinned tomato soup – this is the real thing – home made tomato soup, with roasted garlic & onions and fresh herbs. It’s got plenty of garlic in, but roasting it mellows the flavour.
Monastery Soup
There are many variations on “monastery soup”, but here is one that works well with spring and summertime vegetables.
Three Bean Summer Soup
This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer.
The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!
Squash and Carrot Soup
This delicious squash soup is vibrant orange and warms up any autumn or winter's day. It works equally well with pumpkin or an orange-fleshed squash and is really easy to make - as well as tasty.
Carrot And Celeriac Soup
The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat.
