Butternut squash soup

Name: Butternut squash soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, British
Ingredients: 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip); 1 large onion, roughly chopped; 2 medium carrots, peeled and chopped; 1 red pepper, deseeded and cut into cubes; 4 tbsp olive oil; 1 tbsp clear honey (optional); 5cm/2in piece fresh root ginger, peeled and chopped; 1.5 litres/2½ pints vegetable stock; salt and freshly ground black pepper

Instructions

Prep:30minCook:1h

This easy butternut squash soup recipe is flavoured with red pepper and ginger and then blended until silky smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the vegetables to make a rich-tasting soup without any added dairy. For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan and a blender.

Updated at: Wed, 09 Jul 2025 00:01:11 GMT