James Martin Butternut Squash Soup Recipe

This cozy butternut squash soup is warm, creamy, and full of flavor. It’s made with fresh herbs, garlic, and a little ginger for a tasty kick. Perfect for chilly days and great with crusty bread on the side.

Ingredients Needed:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

For serving:

• Chopped parsley
• Toasted pepitas
• Crusty bread

How To Make Butternut Squash Soup Recipe?

1. Heat the oil and cook the onion: heat the olive oil in a large pot over medium heat, then add the chopped onion, salt, and some black pepper. Cook for 5 to 8 minutes until the onion is soft.
2. Add the squash: toss in the butternut squash and cook for another 8 to 10 minutes, stirring sometimes, until it starts to soften.
3. Add the garlic and herbs: stir in the garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute, just until you smell the herbs.
4. Pour in the broth and simmer: pour in 3 cups of vegetable broth. Bring it to a boil, then cover the pot and lower the heat. Let it simmer for 20 to 30 minutes, or until the squash is soft.
5. Blend until smooth: let the soup cool down a bit, then pour it into a blender in batches and blend until smooth. If it’s too thick, add more broth (up to 1 extra cup).
6. Taste and serve: taste and adjust the seasoning if needed, then serve hot with parsley, toasted pepitas, and crusty bread.

Recipe Tips:

• Cut squash into small cubes: this helps it cook faster and blend smoother. Big pieces take longer and might stay hard in the middle.
• Use fresh herbs for the best flavor: sage and rosemary add real depth. Dried herbs can work, but fresh ones make a big difference.
• Soften the onion fully: cook it until very soft before adding the squash. This gives the soup a sweeter, richer base.
• Start with less broth: use just 3 cups first. After blending, add more only if needed to control the soup’s thickness.
• Blend carefully in batches: the soup is hot, so hold the blender lid with a towel to avoid splashes and pressure build-up.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover butternut squash soup cool down to room temperature. Then pour it into an airtight container and keep it in the fridge for up to 4 days.
• Freeze: Let the soup cool completely, then transfer it into freezer-safe containers. Leave a little space at the top for expansion. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium-low heat. Stir often and cook until it’s warmed through about 5 to 7 minutes.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Potassium: 600mg
• Total Carbohydrate: 28g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 3g

Try More James Martin Recipes:

• James Martin Fondant Potatoes Recipe
• James Martin Vegetable Soup Recipe

James Martin Butternut Squash Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

180

kcal

This cozy butternut squash soup is warm, creamy, and full of flavor. It’s made with fresh herbs, garlic, and a little ginger for a tasty kick. Perfect for chilly days and great with crusty bread on the side.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon sea salt

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 3 garlic cloves, chopped

• 1 tablespoon chopped fresh sage

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• 3 to 4 cups vegetable broth

• Freshly ground black pepper

• For serving:

• Chopped parsley

• Toasted pepitas

• Crusty bread

Directions

• Heat the oil and cook the onion: heat the olive oil in a large pot over medium heat, then add the chopped onion, salt, and some black pepper. Cook for 5 to 8 minutes until the onion is soft.
• Add the squash: toss in the butternut squash and cook for another 8 to 10 minutes, stirring sometimes, until it starts to soften.
• Add the garlic and herbs: stir in the garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute, just until you smell the herbs.
• Pour in the broth and simmer: pour in 3 cups of vegetable broth. Bring it to a boil, then cover the pot and lower the heat. Let it simmer for 20 to 30 minutes, or until the squash is soft.
• Blend until smooth: let the soup cool down a bit, then pour it into a blender in batches and blend until smooth. If it’s too thick, add more broth (up to 1 extra cup).
• Taste and serve: taste and adjust the seasoning if needed, then serve hot with parsley, toasted pepitas, and crusty bread.

Notes

• Cut squash into small cubes: this helps it cook faster and blend smoother. Big pieces take longer and might stay hard in the middle.
• Use fresh herbs for the best flavor: sage and rosemary add real depth. Dried herbs can work, but fresh ones make a big difference.
• Soften the onion fully: cook it until very soft before adding the squash. This gives the soup a sweeter, richer base.
• Start with less broth: use just 3 cups first. After blending, add more only if needed to control the soup’s thickness.
• Blend carefully in batches: the soup is hot, so hold the blender lid with a towel to avoid splashes and pressure build-up.