Autumn Butternut Squash Soup

Autumn Butternut Squash Soup

I absolutely love the flavour of Butternut Squash and it works really well with Pumpkin when in season, (usually late Autumn).

Thankfully butternut squash can be purchased all year round as I also enjoy it steamed as a vegetable or chopped up cold with beetroot in a salad.

Photo Credit: Olive O’Brien


Chopping board, sharp knife, pot, handheld blender


1 x Butternut squash skinned, deseeded and roughly chopped

3 x Carrots, peeled and roughly chopped

1 x Onion, peeled and roughly chopped

2 x Cloves of garlic, peeled and chopped

2 x stems of celery, washed and sliced

1 x Vegetable stock cube

Enough water to cover vegetables


Firstly, prepare the butternut squash by topping and tailing it so that it is steady on the chopping board.

From the top, carefully bring the knife down through the skin till it reaches the bottom, continue doing this all around as you remove the skin, you may need to go over in parts.

Where the butternut shape differs, cut in half.  The bottom half is where the seeds are, so remove by cutting around them the flesh chop and put into the pot. The other part of the butternut squash you should slice into cubes and put into the pot.

Add all other vegetables & stock cube to the same pot and cover with water to bring to the boil.

Photo Credit: Olive O’Brien

Reduce the temperature when the water has been boiling for 10 mins and leave until all vegetables are soft.

Take off hob and blitz the mixture with the hand blender.

You will need to taste to see if the soup needs more seasoning adding a little at a time as required.

If serving immediately you will need to put it back on the hob and heat until hot.

Serving Suggestions

This fabulously tasty Butternut Squash soup is a welcome meal to serve after a bit of Trick or Treating on a cold autumn night.

Serve in a deep bowl with a drizzle of sour cream a sprig of parsley and a side plate of warm crusty bread.


4 thoughts on “Autumn Butternut Squash Soup”

  • Great recipe, love the very helpful illustrations, the simple instructions and the shopping list. 

    While I know you have written it specifically for butternut squash, I think that this recipe would work equally well with other pumpkin or squash varieties, have you tested that at all?

    Thanks I will be making this in the coming week!


    • Hi Hamish

      Thanks for sharing your thoughts and delighted you found my recipe helpful.  

      You can of course substitute the butternut squash for any of the pumpkin or squash family, I have done this many times.  A nice addition to your dish might be to add a flavour of ground nutmeg.or fresh coriander.

      I look forward to hearing how you enjoyed your dish. 

      All the best, Olive

  • Butternut squash is one of our favorites.  This soup sounds delicious and its easy to make.  

    I am going to give it a try. Thanks for the recipe.  

    I was wondering if you ever add a bit of cream to the soup to make it a bit more like a chowder?  I am going to try this over the weekend.

    • Hi Anastazja

      Thanks for your comments and hope you get to make this delicious soup.

      if you wish to add cream to your soup – do so at the very end just before you serve. 

      All the best, Olive 

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