Cream of butternut squash soup

Cream of butternut squash soup


807 people made this

About this recipe: A simple butternut squash soup with healthy lashings of cream to make it luxuriously rich and satisfying! For a lighter version, use single cream or creme fraiche.


Serves: 4 

  • 1 tablespoon rapeseed oil
  • 1 tablespoon unsalted butter
  • 60g diced onion
  • 90g diced carrots
  • 550g peeled and cubed butternut squash
  • 750ml vegetable stock
  • salt and ground black pepper to taste
  • ground nutmeg to taste
  • 125ml double cream (optional)

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper and nutmeg. Bring to the boil, reduce heat, and simmer until vegetables are tender.
  3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

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Reviews (1)


Straightforward and very nice - I added a little garlic to the onion and that seemed to work. - 20 Feb 2014

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