Butternut Squash Soup
Member recipe

Butternut Squash Soup

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by


Serves 4

A hearty and simple winter vegetable soup

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1 butternut squash
  • 1 large brown onion
  • 2 large potatoes
  • 3 cloves of garlic
  • around 1 pint of chicken stock
  • 1 teaspoon ground cumin (optional)
  • a pinch of salt and pepper
  • olive oil


    1. Chop the squash in half, lengthways. Remove the seeds then chop the squash into chunks, leaving the skin on. Peel the potatoes and the onion, then chop these into chunks as well.
    2. Put the squash, potatoes, onion and garlic (with skin on) into a large roasting tin. Drizzle oil over the vegetables and sprinkle the cumin, salt and pepper all over. Roast for around 20 minutes at about 200 degrees.
    3. Take the softened vegetables out of the oven and remove the garlic skins. Place the roasted veg (and skinless garlic) into a food processor and whizz them up while gradually adding the chicken stock, until you get a tasty mush of vegetables.
    4. Transfer the puree to a saucepan and warm it through. You can add more stock/water if you like a runny soup, or you can boil off some of the stock already added if you like it thicker.
    5. You could serve this with some crusty bread, creme fraiche, some chopped spring onions and a sprinkle of salt and pepper.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Oct, 2012
Really lovely autumnal soup. I changed the onions for leeks and it went down very well.
2nd Mar, 2011
I also added half a red chilli and a pinch of smoked paprika to give it a bit of a kick. Carrotts also go nicely with this.
29th Jul, 2009
Makes a good amount of very thick soup - I certainly needed to add extra water after I'd blitzed the vegetables. Delicious and warming, I made cheese scones to go with it - perfect!
24th Jun, 2009
We really liked this soup a lot! Easy and tasty!
10th May, 2009
Hi,I have made this soup,Very filling and very nice,But i made it with Vegetable Stock and not chicken stock
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.