James Martin’s Butternut Squash Soup is one of those recipes that proves simple doesn’t mean boring. You’re not fussing with techniques here—just coaxing sweetness out of squash and onions, building a velvety texture, and punching it up with a squeeze of lime that wakes the whole bowl up.
Make this when the wind’s howling and you want something in your hands fast. It’s soup that doesn’t hide—it fills the kitchen, wraps around your shoulders, and reminds you that dinner can be soft and sharp at the same time.
Why You’ll Love It
- It comes together in half an hour, start to spoon. Weeknight fast, but weekend-worthy.
- Butternut squash goes creamy, almost custard-like when blended—pure comfort.
- The lime at the end isn’t garnish. It’s the twist that changes everything.
- One pot. No drama. Just good soup.
- Plays nice with crusty bread, grilled cheese, roasted anything.
Ingredients
- 2 tbsp olive oil
- 50g butter
- 200g onion, thinly sliced
- 900g butternut squash, peeled and cut into 1cm dice
- 1 vegetable stock cube
- 750ml milk
- 750ml water
- Salt and freshly ground black pepper
- 1 lime, juiced
How to Make James Martin’s Butternut Squash Soup
- Toss the sliced onion into a big pot with olive oil and butter. Cover it. Let it sweat for 3–4 minutes until it smells sweet, not sharp.
- Add the diced squash. Stir it through. Let it catch some warmth for another 2–3 minutes.
- Crumble in the stock cube. Pour in the milk and water. Stir.
- Bring the pot to a gentle boil. Then drop it to a simmer for 6 minutes, or until the squash gives in when poked.
- Off the heat. Blend it all until completely smooth—no lumps, no strings.
- Taste it. Adjust seasoning. Then drizzle with lime juice right before serving.
Common Mistakes and How to Dodge Them
- Undercooked squash – blend too early, and you’ll get grit. Be patient.
- Forgetting the lime – seriously, it’s not optional. It balances the creaminess.
- Using old veg – soup like this needs freshness to shine.
- Going low-fat – now’s not the time. Butter and milk matter here.
Storage and Reheating
Fridge: Keep in an airtight container for 3 to 5 days.
Freezer: Cools and freezes beautifully. Keeps up to 3 months.
Reheat: Gently on the stove. Stir as it warms. Microwave works too—just stir between bursts.
Frequently Asked Questions
How do I fix bland squash soup?
Add depth: curry powder, roasted garlic, a pinch of cumin—or apple, for a sweet lift.
Why is mine gritty?
Undercooked squash. Cook till it breaks under a spoon, not just soft.
How can I thicken it?
Whisk in a spoon of flour or cornflour near the end—or just cook it longer, uncovered.
Why isn’t it smooth?
You rushed the blend or didn’t cook the squash long enough. Go slow. Let the heat do the work.
Nutrition Facts (Per Serving)
Calories: 220
Total Fat: 7g
Saturated Fat: 3.3g
Cholesterol: 17mg
Sodium: 480mg
Potassium: 930mg
Carbohydrates: 34g
Dietary Fiber: 7.6g
Sugars: 9.1g
Protein: 8.4g
Try More James Martin Recipes:
James Martin Butternut Squash Soup
Description
James Martin’s Butternut Squash Soup is a bowl of pure autumn comfort—softly sweet, buttery squash blended smooth with onions, milk, and a final bright flick of lime to cut the richness.
Ingredients
Instructions
- Soften onions in olive oil and butter for 3–4 minutes.
- Add squash and cook for another 2–3 minutes.
- Add stock cube, milk, water. Bring to boil, then simmer for 6 minutes.
- Blend until velvety.
- Season to taste. Finish with lime juice.
Notes
- For extra richness, swap half the milk for cream.
- Use the freshest squash you can find.
- Don’t skip the lime—it lifts the whole thing.