Butternut Squash Soup Recipe

Butternut squash soup is the ultimate bowl of soup'y comfort. It's velvety smooth, full of flavour, and incredibly easy to make. And it is very affordable and budget-friendly!

If you’re hunting for a warming, soul-hugging dish that’s quick and full of goodness, then you’ve just found it. This butternut squash soup is one of my all-time favourites – I’ve been making it for years, and it never fails. It’s thick, satisfying, and deliciously spiced, without needing any dairy. One spoonful and you’ll be hooked.

Why This Butternut Squash Soup Is a Winner

This recipe ticks every box. It's wholesome, rich in flavour, and budget-friendly. You only need basic pantry ingredients, and the whole thing comes together in under an hour. Best of all, it freezes like a dream.

I tend to make a big batch of this every autumn and winter, but honestly, it’s brilliant all year round. Whether you're curled up at home or packing lunch for work, this soup is a go-to. Its naturally creamy texture and inviting orange hue make it feel fancy without the faff. It's also a brilliant starter for dinner parties or a soothing meal when you're feeling under the weather. Fancy more soups? This one is also my love!

🥕 Ingredient Breakdown – What & Why

When I say this butternut squash soup is packed with goodness, I truly mean it. Every ingredient plays a role in making the final bowl deeply satisfying, comforting, and nourishing.

• Butternut Squash: Naturally creamy, subtly sweet, and a fantastic source of vitamin A and fibre. It makes the soup thick and hearty without needing cream. It is also widely available in the stores, with the price around 1.5£. During the autumn season, Lidl and Aldi often have them on promotion on under 1£.
• Potato: Adds extra creaminess and body. A great alternative to using cream, especially if you want to keep the recipe dairy-free.
• Carrots: Bring a touch of sweetness and extra nutrition.
• Onion: Builds the base flavour and gives the soup depth.
• Garlic: Boosts savoury richness and complements the spices beautifully.
• Red Chilli Pepper: Adds warmth and a subtle kick. Use it with or without seeds, depending on your heat preference.
• Ginger: Either fresh or ground – it gives the soup a zesty brightness that lifts the other flavours.
• Turmeric, Paprika & Cumin: These spices work together to add earthy warmth and subtle spice. They're aromatic and comforting.
• Vegetable Oil: Neutral base for cooking down the veggies and spices.
• Salt & Pepper: Essential for seasoning and enhancing all the other flavours.
• Water or Vegetable Stock: Use either – even just water works well thanks to the depth from the veggies and spices.

For the Topping:

• Pecan Nuts & Pumpkin Seeds: Add crunch and nutty flavour – perfect contrast to the creamy soup.
• Chilli Flakes: Brilliant for an added layer of heat.
• Vegetable Oil: Helps toast the nuts and seeds without burning.

See recipe card for quantities.

Instructions

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1. Step 1: Start by prepping all your vegetables. Cut the butternut squash in half, scoop out the seeds, peel it, and dice into cubes. Peel and roughly chop the carrots, onion, and potato. Mince the garlic and slice the chilli pepper – keep or discard the seeds depending on how spicy you like it.

2. Step 2: Heat vegetable oil in a large pot over medium heat. Add the chopped onion and carrots, and sauté for about 5 minutes until they begin to soften. Add the squash, followed by garlic, ginger, chilli, turmeric, cumin, and paprika. Stir everything together to coat the veggies with the spices. Let it cook for another 5 minutes, then stir in the diced potato.

3. Step 3: Pour in enough water or vegetable stock to just cover the vegetables plus 2cm above. Season with a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, or until all the vegetables are soft and can be easily pierced with a fork.

4. Step 4: Once the vegetables are fully cooked, use an immersion blender to puree the soup right in the pot until smooth and creamy. Alternatively, transfer to a blender in batches. Taste, and adjust the seasoning if needed. Serve hot, topped with the toasted pecans, pumpkin seeds, and chilli flakes for that restaurant-style finish.

To make the topping, heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add the chopped pecans, pumpkin seeds, and a pinch of chilli flakes. Toast the mixture for 3–4 minutes, stirring constantly to prevent burning. As soon as it’s golden and fragrant, remove it from the heat and transfer to a bowl to stop the cooking.

🍽️ Serving & Storing Ideas

This butternut squash soup is as versatile as it is delicious. Serve it steaming hot, topped with the spiced pecan and pumpkin seed crunch, and a slice of crusty bread on the side. It's the perfect meal for lunch, a light dinner, or even as a starter at a dinner party.

For storage, let the squash soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 5 days, making it ideal for prepping ahead. You can also freeze it in portions for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave. The texture stays lovely and smooth even after freezing.

Looking for quick weekday meals? Make a double batch of this butternut squash soup and freeze half. It’s a lifesaver on cold nights or when you need something nourishing in minutes.

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Butternut Squash Soup Recipe

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This butternut squash soup is creamy, spiced, and comforting. It’s easy to make, full of flavour, and perfect for lunch or dinner.

Ingredients

• 1 butternut squash
• 1 large potato
• 2 carrots
• 1 onion
• 4–5 garlic cloves
• 1 red chilli pepper
• ½ teaspoon ginger
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon paprika
• 2 tablespoon vegetable oil
• Salt and pepper, to taste
• Water or vegetable stock, enough to cover veggies
• 1 tablespoon vegetable oil
• A handful of pecan nuts, chopped
• A handful of pumpkin seeds
• A pinch of chilli flakes

Instructions

1. Cut the butternut squash in half, scoop out the seeds, peel it and cut into cubes. Peel and roughly chop the carrots, onion and potato. Mince the garlic and slice the chilli.
2. In a large pot, heat the vegetable oil. Add the chopped onion and carrots and sauté for 5 minutes. Add the squash cubes and stir in the garlic, ginger, turmeric, cumin, paprika, and chilli. Cook for 5 more minutes, stirring occasionally. Then add the potato cubes.
3. Pour in enough water or stock to cover the vegetables and rise 2cm above them. Season with salt and pepper. Bring to a gentle boil, then simmer for 15-20 minutes until vegetables are soft. Test with fork!
4. Use an immersion blender to puree the soup until smooth. Adjust salt and pepper to taste.
5. For the topping, heat oil in a small pan. Add chopped pecans, pumpkin seeds and chilli flakes. Stir constantly for 3–4 minutes until toasted, then remove from the pan to stop cooking.
6. Ladle the soup into bowls and top with the spiced nut mixture. Serve hot with bread.

Notes

Add a splash of coconut milk for a creamier taste.

Fresh ginger adds brightness; powdered ginger is fine too.

Blend thoroughly for a silky texture.

Great for batch cooking and freezing.

Chilli topping can be omitted for a milder version.