Best Butternut Squash Soup


220 people made this

About this recipe: Slightly sweet, this is one of the best soups I've had in a while.


Serves: 4 

  • 1 1/2 tablespoons butter
  • 1/2 onion, sliced
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 1/2 butternut squash - peeled, seeded and cut into 2cm cubes
  • 1L chicken stock
  • 1/2 chicken stock cube
  • 1 pinch ground cumin
  • 1 pinch ground allspice
  • salt and ground black pepper to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Melt the butter in a large pot over medium heat; cook the onion, garlic and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the stock cube into the soup; season with cumin, allspice, salt and pepper; remove from heat.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

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Reviews (2)


I made this soup last night and it's very easy to make, very light and tasty - 29 Sep 2009


Yummy soup. I have also made it by roasting the squash first which gives a deeper flavour. - 09 Apr 2012

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