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Butternut Squash Soup

This delicious soup is warming and nourishing - great for autumn or winter.

I make a large pot of it to pop in the fridge or freezer and works for when I don't have time to cook a full meal.

You can adjust the spices depening on what you have in the cupboard.

Course Light Meal, Soup
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Stacey


  • 1 large onion chopped
  • 2 cloves garlic finely chopped
  • 1 butternut squash or other squash or pumpkin
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground tumeric
  • 2 tsp olive oil
  • 1 litre vegetable stock


  1. Finely chop the onion and garlic. (I used red onion here - because that was what I had at home - any onion is fine)

  2. Peel and chop the butternut squash

  3. Heat the olive oil in a good size saucepan over medium heat, add the chopped onion and garlic and cook for 3-5 mins until softened

  4. Add the spices - I tend to use whatever I have in the cupboard, a combination of cumin, coriander and tumeric are great - you can add chilli flakes if you would like a little more heat

    Cook to release the aromas

  5. Add the chopped squash to cover in the spice mixture

  6. Add the stock and bring to the boil. Reduce to a simmer for 15-20 mins until the squash is softened

  7. All the soup to cool, before using a hand blender to mix it all together. You can also transfer to a normal blender if you prefer - but make sure it's cool before you do this