This easy and creamy Butternut Squash Soup by James Martin is the perfect comforting dish for any time of year. Made with simple ingredients like honey, garlic, and fresh herbs, it’s a hot, hearty, and nutritious soup that can easily be adjusted with what you have in your pantry.
Ingredients Needed
- 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
- 2 tbsp clear honey
- 2 tbsp olive oil
- 1 white onion, chopped
- 2 cloves garlic, roughly chopped
- 110ml/4fl oz (¾ cup) white wine
- 500ml/18fl oz (2 cups) vegetable stock
- 20g/¾ oz fresh basil leaves
- 20g/¾ oz fresh chervil
- 75ml (5 tbsp) extra virgin olive oil
- 150ml/5fl oz (½ cup) double cream
- 1 lime, juice, and zest only
- Salt and freshly ground black pepper (to taste)
- 50g/2oz crème fraîche
- 25g/1oz pine nuts, lightly toasted
How To Make Butternut Squash Soup
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F).
- Roast the squash: Place the butternut squash onto a baking tray and drizzle with honey and olive oil. Roast in the oven for 30-40 minutes, or until tender.
- Fry the onion and garlic: Heat a frying pan until hot. Add the chopped onion and garlic, frying for 1-2 minutes until softened.
- Add wine and stock: Pour in the white wine and vegetable stock, bring to a boil, then let it simmer for 3-4 minutes.
- Add roasted squash: Stir in the roasted squash and continue to simmer for another 2 minutes.
- Prepare herb purée: Meanwhile, chop half of the basil and all the chervil. Place them into a food processor with extra virgin olive oil and blend into a fine purée. Set aside.
- Blend the soup: Transfer the soup into a food processor, add the cream, lime juice, and zest, then blend until smooth and puréed.
- Heat and season: Return the soup to the saucepan, heat through, and season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into serving bowls, top with a dollop of crème fraîche, sprinkle with toasted pine nuts, drizzle with the herb purée, and garnish with the remaining basil leaves.
Recipe Tips
- Roast the squash well: Make sure the butternut squash is roasted until it’s golden and tender. This brings out the sweetness and depth of flavor in the soup.
- Blend thoroughly: To get a smooth, creamy texture, blend the soup well until there are no chunks. This will give you a velvety finish.
- Adjust the lime: Taste the soup before serving and adjust the lime juice. A little more can add a refreshing zing to balance the sweetness of the squash.
- Toast the pine nuts: Lightly toast the pine nuts before adding them to the soup. This adds a lovely crunch and nutty flavor that enhances the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover butternut squash soup cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the soup completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the soup in the fridge overnight, then reheat as desired.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for 5-7 minutes, or until hot.
Nutrition Facts
Serving Size: 1 cup (226g)
- Calories: 100
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 2mg
- Sodium: 390mg
- Potassium: 400mg
- Total Carbohydrate: 19g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 1g
Try More James Martin Recipes:
- James Martin Leek Potato And Bacon Bake
- James Martin Apple Crumble
- James Martin Lardy Cake
- James Martin Lamb Boulangere
James Martin Butternut Squash Soup
Description
This easy and creamy Butternut Squash Soup by James Martin is the perfect comforting dish for any time of year. Made with simple ingredients like honey, garlic, and fresh herbs, it’s a hot, hearty, and nutritious soup that can easily be adjusted with what you have in your pantry.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F).
- Roast the squash: Place the butternut squash onto a baking tray and drizzle with honey and olive oil. Roast in the oven for 30-40 minutes, or until tender.
- Fry the onion and garlic: Heat a frying pan until hot. Add the chopped onion and garlic, frying for 1-2 minutes until softened.
- Add wine and stock: Pour in the white wine and vegetable stock, bring to a boil, then let it simmer for 3-4 minutes.
- Add roasted squash: Stir in the roasted squash and continue to simmer for another 2 minutes.
- Prepare herb purée: Meanwhile, chop half of the basil and all the chervil. Place them into a food processor with extra virgin olive oil and blend into a fine purée. Set aside.
- Blend the soup: Transfer the soup into a food processor, add the cream, lime juice, and zest, then blend until smooth and puréed.
- Heat and season: Return the soup to the saucepan, heat through, and season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into serving bowls, top with a dollop of crème fraîche, sprinkle with toasted pine nuts, drizzle with the herb purée, and garnish with the remaining basil leaves.
Notes
- Roast the squash well: Make sure the butternut squash is roasted until it’s golden and tender. This brings out the sweetness and depth of flavor in the soup.
- Blend thoroughly: To get a smooth, creamy texture, blend the soup well until there are no chunks. This will give you a velvety finish.
- Adjust the lime: Taste the soup before serving and adjust the lime juice. A little more can add a refreshing zing to balance the sweetness of the squash.
- Toast the pine nuts: Lightly toast the pine nuts before adding them to the soup. This adds a lovely crunch and nutty flavor that enhances the dish.
James Martin Butternut Squash Soup