Jamie Oliver Butternut Squash Soup

You know those days when all you want is something warm and golden in a bowl — but you also want to feel like a proper cook? This soup is for that day. It smells like autumn and tastes like comfort, with just enough crisped sage leaves and cheesy ciabatta croutons to make it feel a little special.

I first made this butternut squash soup on a foggy afternoon with the windows steamed up and a playlist of old French café music playing in the background — don’t ask me why, it just felt right. I didn’t even bother peeling the squash the first time (lazy, yes — but it worked out). The blend of sweet roasted squash, punchy chilli, and soft herbal depth from rosemary and sage is honestly perfect. You’ll want to dip everything in it — spoons, bread, maybe even your face if no one’s watching.

Why You’ll Love It

• Deeply flavourful without any cream – the squash handles all the richness.
• Gorgeous golden colour – like eating sunshine with a spoon.
• Customisable – add bacon, barley, pasta, or keep it simple and vegan.
• Crispy sage + Parmesan croutons – yes please.
• Batch-cooking friendly – makes loads, freezes beautifully.
• Leaves your kitchen smelling like a rustic farmhouse – in the best way.

Ingredients

• 2 red onions
• 2 carrots
• 4 garlic cloves
• 2 celery sticks
• ½ to 1 red chilli (fresh)
• 2 sprigs fresh rosemary
• Olive oil
• 16 fresh sage leaves
• 2kg butternut squash, onion squash, or musque de Provence
• 2L chicken or vegetable stock
• Extra virgin olive oil

For the croutons:

• Extra virgin olive oil
• 16 slices ciabatta bread
• Parmesan cheese

How to Make It

Start with the sage oil (don’t skip this step):

Heat a couple of good glugs of olive oil in a large pot over medium heat. Add the sage leaves and fry until crisp — about 30 seconds. Scoop them out and drain on kitchen paper. Set aside for topping later. That sagey oil? We’re cooking everything else in it. It’s gold.

Soften the aromatics:

In that same pot, add chopped onion, carrot, celery, garlic, chilli, and rosemary. Season generously with salt and pepper. Let it all soften slowly for about 10 minutes, stirring occasionally, until everything smells sweet and is just starting to caramelise around the edges.

Add the squash and simmer away:

Roughly chop your squash — no need to be neat, just bite-sized-ish chunks. Chuck it into the pot, pour in the stock, and bring it all to a gentle boil. Simmer uncovered for about 30 minutes, or until the squash is completely tender and easily mashable.

Blend to your heart’s desire:

Use a stick blender straight in the pot (easiest), or transfer to a blender in batches (if you’re after velvet). Leave it a bit chunky if you like texture, or go all the way smooth if you’re feeling elegant.

Season to perfection:

Taste. More salt? A crack of pepper? Maybe a swirl of extra virgin olive oil? Adjust till it sings.

Make the golden croutons:

Drizzle olive oil over the ciabatta, rub it in with your fingers, then grate Parmesan over both sides. Toast in a dry, non-stick pan until crisp and golden on both sides. Resist eating them all before the soup’s ready.

Assemble like a pro:

Ladle the soup into bowls, top with two croutons per bowl, a few crispy sage leaves, and a final drizzle of good olive oil. Serve hot, serve proud.

Common Mistakes and How to Dodge Them

Why does it taste bland?
It probably needs more salt. Or maybe you forgot to season the veg early on — that step makes all the difference.

Soup too thick?
Just add a bit more stock or water until it’s the consistency you like. Easy fix.

Can I skip the croutons?
Technically yes… but you’ll be missing out on a serious flavour-texture combo. They take 5 minutes. Do it.

My sage went soggy – help!
Oil not hot enough, or you cooked them too long. They only need 30 seconds max — watch closely!

Storage and Reheating

Fridge: Lasts up to 4 days in an airtight container. Gets even better by day two.

Freezer: Absolutely. Freeze in portions. Defrost overnight in the fridge or reheat from frozen.

Microwave: Perfectly fine. Add a splash of water if it’s thickened up.

Stovetop: Low heat, lid on. Stir occasionally. Again, add stock or water if needed.

Frequently Asked Questions

Can I roast the squash first?
Totally. Roasting deepens the flavour. If you’ve got time and want extra depth, roast the squash until caramelised before adding to the pot.

What if I don’t have fresh herbs?
Use dried rosemary (about ½ tsp). Skip the sage if you must — but it does add that something special.

Can I make this vegan?
Yes — just use veg stock and skip the Parmesan (or swap for a vegan version).

What else can I add in?
Smoked bacon bits, pearl barley, or even cooked pasta stirred in just before serving are all great ways to bulk it up.

Nutrition Facts (Per Serving)

• Calories: ~320
• Fat: 14g
• Carbs: 42g
• Protein: 7g
• Sodium: ~400mg
• Sugar: 8g