So, About This Squash Soup (Or: How I Ended Up With Orange Fingernails)
Alright, let me set the scene for you: It’s raining outside, the kind that feels like it seeps into your bones, and I’m standing in the kitchen in slippers with a butternut squash that’s just threatening to roll clean off the counter. Every time I make this soup, it’s like muscle memory — my mum used to start it up as soon as the weather started to turn and everything smelled a little… woodsy? Maybe that’s not the right word but, you get the picture. Plus, I once spent an entire evening with slightly orange-tinted hands because I thought peeling squash by hand was a shortcut. Spoiler: It isn’t. Seriously, use a peeler.
Why I Keep Coming Back To This Soup
I make this soup when I feel like I’ve had enough of leafy salads for the week or whenever my (extremely picky) teenager is threatening to survive on pizza alone. My crew basically inhales this stuff, especially when I add a swirl of cream or – don’t tell anyone – crisped bacon bits. It’s also kind of forgiving, as in, if you use too much stock by accident it just turns out a bit thinner but still super tasty. Oh, and if you have a leftover heel of bread? Toast it and dunk away. (More on soggy bread later, unless you hate a good digression.)
What You Need (With a Few Workarounds)
- 1 medium butternut squash, about 1.2kg (I sometimes use pre-cut cubes if I’m feeling particularly lazy or short on time. My grandma? She’d only buy whole squash from the Saturday market. But…)
- 2 small onions, chopped (Red onions work in a pinch, though it’s a bit sweeter!)
- 3–4 garlic cloves, smashed (if you’re a garlic fiend like me, sneak in a fifth – I won’t judge)
- 2 medium carrots, peeled and diced (I leave the peel on when I can’t be bothered)
- 1 litre chicken or veggie stock (Boxed or homemade. Actually, once I just used water and a bouillon cube and honestly – not bad.)
- 1/2 cup double cream (or swap for a glug of coconut cream for a vegan-ish vibe)
- 2 tbsp olive oil (any vegetable oil is honestly fine, though I stay away from the heavy stuff)
- Salt & pepper, to taste (I never measure, I just sort of shake the salt pot until it looks right)
- Optional: pinch of nutmeg, cayenne, or a tiny bit of maple syrup (my mate Claire swears by it, but I can’t tell if she’s just messing with me…)
Let’s Get Cooking (Don’t Sweat the Mess)
- Preheat your oven to 200°C (about 400°F). Grab that baking tray; don’t bother lining it, honestly, unless you cherish easy clean-ups.
- Chop up the butternut squash. Peel, de-seed, and cut it into chunky cubes. (If you hit a patch that’s just impossible to chop, just work around it. I do.) Toss with olive oil, salt, and pepper.
- Roast the squash. Spread out on the tray drizzle with half the oil. Roast for 30-35 minutes, or until it’s a bit caramelised at the edges and fork-tender. This is when the kitchen starts smelling incredible.
- Sauté the onions, garlic, and carrots. In a big soup pot, heat remaining oil, toss in the onions and carrots, cook for 5-6 minutes until things look softish. Add garlic last minute so it doesn’t burn. Sometimes I forget the garlic at first and toss it in halfway – turns out ok in the end.
- Add your beautiful roast squash. Tip the roasted cubes (scrape them—crunchy bits and all!—into the pot) and give it all a decent stir.
- Pour in your stock. Bring everything up to a nice boil, then dial it down to a gentle simmer. Cover loosely and let it bubble away for—well, 15 or so minutes. Sometimes I let it go longer if I get distracted by YouTube (here’s my inspiration for roasting, though they’re more precise than I am).
- Blend it up. Use a stick blender straight in the pot for less cleanup. If you haven’t got one, a blender works too (just be careful: hot soup does like to burst out for no reason). And it’ll look weird when you first blend it — lumpy, a bit orange… keep going.
- Add the cream. Swirl in the double cream (or coconut cream). Taste, and adjust the seasoning. This is absolutely when I sneak a big spoonful.
- Serve hot. I like a fresh crack of pepper; sometimes a tiny drizzle of olive oil on top. See notes below if you’re feeling fancy.
Honestly Useful Notes (Trust Me, I’ve Been There)
- Buying chopped squash? Saves time, but weirdly it never tastes quite as sweet. No clue why, just an observation.
- The soup thickens as it sits — I think it tastes even better the next day. If you don’t agree, we can agree to disagree!
- Once, I went wild with extra nutmeg — and the whole thing was way too Christmassy for April. So: go easy on strong spices.
- If you get hungry waiting (and who doesn’t?), toast up a slice of sourdough to tide you over till the soup’s ready.
Variations I Accidentally Invented (You Win Some…)
- Spicy Kick: Stir in a teaspoon of Thai red curry paste at the onion stage for a fun twist, if you’re into that sort of thing.
- Coconut Dream: Replace all the cream with coconut milk. I actually prefer half and half.
- Autumn Harvest: Sometimes I replace the carrots with a sweet potato if that’s what’s knocking around at the bottom of the veg drawer.
- My fail: Once tried adding apples to the roasting tray (people online said it’d be great) and… well, it was just weird. Maybe don’t?
Useful Tools (Or What To Do When You Don’t Have That One Gadget)
- Soup pot or Dutch oven — though I once made this in a cast iron frying pan before transferring it to a saucepan. More dishes but it still worked.
- Blender or immersion blender (If all else fails, a potato masher can work but you’ll have… rustic soup. It still tastes alright, promise!)
- Baking tray for roasting — or just chuck the veg onto a foil-lined rack if you’ve run out of clean trays. Lesser known: a pizza pan also works, in a pinch.
Storing (Not That You’ll Need To, Probably)
This soup hides out in the fridge for 3–4 days in a sealed container, and honestly, I think it’s even better after a night or two. You can freeze it (in something like this), but in my house it barely ever makes it past dinner the first day. Maybe that’s because people keep sneaking bowls when I’m not looking.
How I Like To Serve It (And You Might, Too)
We go the whole nine yards with toppings: roasted pumpkin seeds, a swirl of cream, or even cheesy croutons (just toss cubes of old bread in olive oil and bake them until crisp — nobody will know they’re yesterday’s). My cousin dunks grilled cheese sandwiches right in. Apparently, that’s a thing now? Who am I to argue.
A Few Pro Tips I Learned The Hard Way
- Don’t try to blend hot soup with the lid fully sealed on your blender. Trust me, soup on the ceiling is a pain to clean.
- If you skimp on the roasting time, you really miss out on that sweet, caramel taste. (One time, I rushed through and it was just… meh.)
- It’s better to err on the side of too little stock; you can always thin it out later if it’s gloopy. Actually, I find it works better if you start thick.
FAQs (Real Questions I Was Actually Asked)
- Can I make this without cream? Yup! Try coconut milk, or just leave it out—the squash is creamy on its own.
- Is peeling squash really necessary? Eh, depends. The skin softens but never totally blends in. Sometimes I just leave bits on if I’m in a hurry. It’s all fiber, right?
- Can I make it ahead? Yes, in fact I think it tastes better the next day, but don’t ask me why. Some science thing, probably?
- How do I make this more filling? I stir in cooked lentils or a handful of quinoa. Not traditional, but I’m not a purist—I just like to eat.
- What if I hate squash? Then… maybe try my tomato soup instead? Only slightly joking! Or just swap in roasted pumpkin or sweet potato.
Ingredients
- 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
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1Preheat oven to 400°F (200°C). Place butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat and spread into a single layer.
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2Roast the squash for 30-35 minutes, stirring halfway through, until tender and lightly caramelized.
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3In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook for about 5 minutes until softened. Add minced garlic and thyme, and cook for 1 minute more.
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4Add roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to let flavors meld.
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5Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Stir in the heavy cream, taste, and adjust seasoning if needed.
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6Ladle into bowls and serve hot. Garnish with a drizzle of cream or fresh herbs, if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
3gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
31gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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