Butternut squash soup

James Martin’s creamy butternut squash soup makes a simple vegetarian supper. Just add lots of bread and butter.


  • 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
  • 2 tbsp clear honey
  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 2 cloves garlic, roughly chopped
  • 110ml/4fl oz white wine
  • 500ml/18fl oz vegetable stock
  • 20g/¾ oz fresh basil leaves
  • 20g/¾oz fresh chervil
  • 75ml extra virgin olive oil
  • 150ml/5fl oz double cream
  • 1 lime, juice and zest only
  • salt and freshly ground black pepper
  • 50g/2oz crème fraîche
  • 25g/1oz pine nuts, lightly toasted

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the squash onto a baking tray and drizzle with the honey and olive oil.

  3. Place in the oven to roast for 30-40 minutes, or until tender.

  4. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.

  5. Add the wine and stock and bring to the boil.

  6. Simmer for about 3-4 minutes, then add the cooked squash.

  7. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside.

  8. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée.

  9. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.

  10. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil.

Required techniques

James Martin recipes from Saturday Kitchen

30 mins to 1 hour preparation time

10 to 30 mins cooking time

Serves 4

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