Butternut Squash Soup

About butternut squash soup

This deliciously creamy soup is packed full of goodness for your five-a-day, and is incredibly easy to make. Little hands can help dig out the squash seeds with a spoon before using.

Recipe rating:5.0 stars

Prep time:

Cook time: 40

Total time:

Serves: Four adults and four children


Butternut squash, cut into 2.5cm chunks: About 1.4kg

Olive oil: A dash for roasting

Sage leaves: 8

Unsalted butter: 50g

Onion: 1 (chopped)

Cardomom pods, crushed: 10 - optional

Vegetable stock: 900ml/ 1 1/2 pints

Orange: 1 - grated rind and juice

Creme fraiche: to serve


  1. 1. Preheat the oven to 200°C, 400 °F fan, gas mark 6.
  2. 2. Put the squash cubes in a roasting tray, sprinkle with a little olive oil an scatter over the chopped sage.
  3. 3.Toss the cubes so that they are well coated in the oil, then roast them in the oven for 15-20 minutes or until the cubes are soft and turning golden. Remove from the oven and set aside.
  4. 4. Melt the butter in a large pan over a medium heat, then add the onion and fry until soft. Add the crushed cardamom pods (if using), vegetable stock and the orange rind and juice. Then add the squash.
  5. 5. Give it all a stir and bring to the boil. Reduce the heat and simmer for 15-20 minutes, until all the ingredients are soft and pulpy, and the liquid has reduced a little.
  6. 6. Remove the pan from the heat and use a hand blender to whiz the mixture until smooth.
  7. 7. Serve the soup with a dollop of creme fraiche.
Recipe from Ella's Kitchen - the cook book, out now.