Cosy Butternut Squash Soup

Cosy Butternut Squash Soup

Embrace the cosy autumn vibes with our eco-friendly bamboo cutlery set - perfect for enjoying a hearty bowl of homemade soup on chilly days!

Here's a delicious butternut squash soup recipe for you to enjoy the flavours of autumn:

butternut squash soup


- 1 medium butternut squash
- 1 onion, chopped
- 2 cloves garlic, chopped finely 
- 2 carrots, peeled and chopped
- 2 apples, peeled, cored, and chopped
- 4 cups vegetable stock
- 1 teaspoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons double cream (optional)
- Fresh sage leaves for garnish (optional)


1. Preheat your oven to 190°C (375°F). 

2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.

Here's a delicious butternut squash soup recipe for you to enjoy the flavours of autumn:

3. Roast the butternut squash in the preheated oven for about 45-50 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool for a few minutes.

4. While the butternut squash is roasting, heat a large soup pot over medium heat. Add a little olive oil and then add the chopped onion and garlic. Sauté for about 5 minutes or until the onions are soft and translucent.

Onion and Garlic

5. Add the chopped carrots and apples to the pot and cook for an additional 5 minutes.

6. Once the butternut squash has cooled enough to handle, scoop out the flesh and add it to the pot with the sautéed vegetables and apples.

Roasted Butternut Squash

7. Pour in the vegetable stock and add the cinnamon, nutmeg, and ginger. Stir everything well. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the vegetables are tender.

8. Carefully blend the soup until smooth. You can transfer the soup in batches to a smoothie blender, but be sure to allow it to cool slightly before blending.

9. Return the blended soup to the pot and reheat if necessary. If you desire a creamier texture, stir in the heavy cream at this point (optional).

10. Season with additional salt and pepper to taste. Adjust the spices if needed.

11. Serve the butternut squash soup hot, garnished with fresh sage leaves, a drizzle of cream, or a sprinkle of nutmeg if you like. Enjoy!

This butternut squash soup is perfect for a cosy autumn meal, and the addition of apples adds a touch of sweetness to balance the savoury flavours.

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