Butternut Squash Soup

Butternut Squash Soup served with toast and pumpkin seeds.

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4.25 from 4 votes

Healthy, homemade butternut squash soup that can be enjoyed as a starter or a wholesome meal on its own!

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Cost: £3

Ingredients

1 tbsp extra-virgin olive oil
1 white onion
3 garlic cloves
1 butternut squash (approx. 1kg)
10 fresh sage leaves plus extra to garnish
700 ml vegetable stock
170 ml coconut yoghurt
Pumpkin seeds to garnish
Chilli flakes to garnish
Toast to serve

Instructions

Begin by peeling and cubing the butternut squash, dicing the onion, chopping the fresh sage and crushing the garlic.
Heat a large pan on a medium heat and add the olive oil, diced onion and garlic. Cook for a few minutes before adding the chopped fresh sage and combine.
Next add the cubed butternut squash and vegetable stock. Simmer for 20 minutes or until the squash is soft.
Transfer to a blender along with the coconut yoghurt and blend until smooth.
Heat through on the hob for a few minutes before garnishing with fresh sage leaves, pumpkin seeds and chilli flakes. Serve with toast should you wish.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.

To Freeze: Freeze in an airtight container for 2-3 months. Thaw in the fridge and then reheat on the stove or in the microwave.

Tip 1: This is a great recipe to batch make! You could even freeze it in individual serving sizes to have the perfect amount of soup ready for your lunch the next day.

Tip 2: If you’d prefer a chunky soup, don’t blend it quite as long.

Tip 3: Feel free to alter ingredients to your tastes! For a sweeter soup, add some maple syrup. For a creamier soup, add some extra yoghurt. For a spicier soup, try more chilli flakes, cayenne pepper, or even curry powder for more of a curried butternut soup. Other things to try could be adding apple, sweet potato, or even chicken, sausage, or bacon if you aren’t vegan.

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