Dominic Chapman's simple yet enormously warming butternut squash soup recipe suits both a dinner party starter and a mid-week supper. This vegetarian soup is a deliciously creamy seasonal soup and is sure to garner fans around the dinner table. Butternut squash soup is delicious served with toasted butternut squash seeds, wild mushrooms or cheese toasties

Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible
Peel the onion, cut in half and slice as thinly as possible
In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft
Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
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Butternut squash soup


  1. Food processor or blender
  2. Fine sieve
  3. Mandoline

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Dominic Chapman's warming butternut squash soup is a fabulous starter or main course. This is an easy butternut squash soup recipe to prepare

Butternut squash soup recipe Tweaks

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To make Butternut and Almond soup: Replace the onion with a cupful of toasted flaked almonds and veg or chicken stock instead of milk. Blitz until almonds are smooth creating a delicious creamy taste.
30 January 2015
l make a Sweet Potao and Butternut soup and use either veg stock or chicken stock instead of milk , sometimes adding a little curry powder to add a tasty twist .
23 May 2014