This easy and creamy butternut squash soup by Jamie Oliver is perfect for a quick, nutritious meal. With a rich, velvety texture and crispy Parmesan croutons, it’s both comforting and versatile. You can customize it with simple ingredients like smoked bacon or dried porcini for extra flavor!
Ingredients Needed
- 2 red onions
- 2 carrots
- 4 cloves of garlic
- 2 sticks of celery
- ½–1 fresh red chilli
- 2 sprigs of fresh rosemary
- Olive oil (a couple of lugs / 2 tbsp)
- 16 fresh sage leaves
- 2kg butternut squash (4.4 lbs), onion squash, or musque de Provence
- 2 liters (8 cups) of organic chicken or vegetable stock
- Extra virgin olive oil (for drizzling)
For the Croutons:
- Extra virgin olive oil (for drizzling)
- 16 slices of ciabatta bread
- Parmesan cheese (for grating)
How To Make Butternut Squash Soup
- Prepare Vegetables: Peel and finely chop the onions, carrots, and garlic. Trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
- Sauté Sage Leaves: Heat a couple of lugs (2 tbsp) of olive oil in a large saucepan over medium heat. Add the sage leaves and fry for 30 seconds or until crisp. Remove to kitchen paper.
- Cook the Vegetables: Return the pan to the heat, adding the onion, carrot, garlic, celery, chilli, rosemary, and a good pinch of sea salt and black pepper. Cook gently for 10 minutes, or until sweet and soft.
- Prepare Squash: Meanwhile, halve, deseed, and roughly chop the butternut squash into chunks.
- Simmer the Soup: Once the vegetables are softened, add the squash and stock to the pan. Bring to a boil and simmer for 30 minutes, or until the squash is tender.
- Make the Croutons: Drizzle a little olive oil over the ciabatta slices, then press in some grated Parmesan on each side. Fry in a dry, non-stick pan until golden on both sides.
- Blend the Soup: Once the squash is tender, use a stick blender or pour the soup into a blender and pulse until smooth. You can leave it slightly chunky if preferred.
- Season and Serve: Season the soup to taste with salt and pepper. Divide between bowls, topping each with 2 croutons, a few crispy sage leaves, and a drizzle of extra virgin olive oil. Serve immediately.
Recipe Tips
- Cook vegetables gently: Don’t rush the sautéing step. Allow the onions, carrots, and celery to soften slowly for a sweeter, richer flavor.
- Blend the soup carefully If you prefer a chunkier soup, blend it only partially. This gives you a creamy base with some texture.
- Season well: Taste your soup before serving and add salt and pepper as needed to bring out the sweetness of the squash.
- Make extra croutons: They are a delicious addition and can be stored in an airtight container for a few days to add a crunch to salads or other soups.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: After cooling, place the soup in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat for 5-7 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 266
- Total Fat: 7.8g
- Saturated Fat: 2g
- Total Carbohydrate: 43.5g
- Dietary Fiber: 7.6g
- Sugars: 17.6g
- Protein: 9.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Hot And Sour Soup
- Jamie Oliver Asparagus Soup
- Jamie Oliver Leek And Potato Soup
- Jamie Oliver Celery Soup
Jamie Oliver Butternut Squash Soup
Description
This easy and creamy butternut squash soup by Jamie Oliver is perfect for a quick, nutritious meal. With a rich, velvety texture and crispy Parmesan croutons, it’s both comforting and versatile. You can customize it with simple ingredients like smoked bacon or dried porcini for extra flavor!
Ingredients
For the Croutons:
Instructions
- Prepare Vegetables: Peel and finely chop the onions, carrots, and garlic. Trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
- Sauté Sage Leaves: Heat a couple of lugs (2 tbsp) of olive oil in a large saucepan over medium heat. Add the sage leaves and fry for 30 seconds or until crisp. Remove to kitchen paper.
- Cook the Vegetables: Return the pan to the heat, adding the onion, carrot, garlic, celery, chilli, rosemary, and a good pinch of sea salt and black pepper. Cook gently for 10 minutes, or until sweet and soft.
- Prepare Squash: Meanwhile, halve, deseed, and roughly chop the butternut squash into chunks.
- Simmer the Soup: Once the vegetables are softened, add the squash and stock to the pan. Bring to a boil and simmer for 30 minutes, or until the squash is tender.
- Make the Croutons: Drizzle a little olive oil over the ciabatta slices, then press in some grated Parmesan on each side. Fry in a dry, non-stick pan until golden on both sides.
- Blend the Soup: Once the squash is tender, use a stick blender or pour the soup into a blender and pulse until smooth. You can leave it slightly chunky if preferred.
- Season and Serve: Season the soup to taste with salt and pepper. Divide between bowls, topping each with 2 croutons, a few crispy sage leaves, and a drizzle of extra virgin olive oil. Serve immediately.
Notes
- Cook vegetables gently: Don’t rush the sautéing step. Allow the onions, carrots, and celery to soften slowly for a sweeter, richer flavor.
- Blend the soup carefully If you prefer a chunkier soup, blend it only partially. This gives you a creamy base with some texture.
- Season well: Taste your soup before serving and add salt and pepper as needed to bring out the sweetness of the squash.
- Make extra croutons: They are a delicious addition and can be stored in an airtight container for a few days to add a crunch to salads or other soups.
Jamie Oliver Butternut Squash Soup