James Martin’s Butternut Squash Soup is the ultimate autumnal comfort food. James elevates this humble vegetable by focusing on two things: roasting and richness. Instead of boiling the squash immediately, he often roasts it first to caramelize the natural sugars, creating a depth of flavor that boiling simply can’t achieve. Finished with a touch of heavy cream and often a hint of chili or coriander to cut through the sweetness, this soup is velvety, vibrant, and restaurant-quality.
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Why You Will Love This Butternut Squash Soup Recipe:
- Roasted Depth: Roasting the squash intensifies the sweetness and adds a nutty, caramelized flavor profile.
- Velvety Texture: James uses a high-speed blend and a touch of cream to ensure the soup is impossibly smooth, not fibrous.
- Warming Spices: The addition of a little chili or coriander seeds provides a gentle background heat that balances the sugary squash perfectly.
- Freezer Friendly: It makes a large batch that freezes beautifully for quick weeknight dinners.
James Martin Butternut Squash Soup Ingredients
- 1 Large Butternut Squash
- 2 tbsp Olive Oil
- 50g Butter
- 1 Large Onion
- 2 Garlic Cloves
- 1 Red Chilli
- 1 tsp Ground Coriander
- 800ml Vegetable or Chicken Stock
- 100ml Double Cream
- Salt & White Pepper
- Toasted Pumpkin Seeds
How To Make James Martin Butternut Squash Soup
- Roast the Squash: Preheat your oven to 200°C (400°F). Place the cubed butternut squash on a large baking tray. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat. Roast for 30–40 minutes until the squash is tender and starting to brown at the edges.
- Sweat the Aromatics: While the squash is roasting, melt the butter in a large saucepan or soup pot over medium heat. Add the chopped onion, garlic, and red chili (if using). Cook gently for 10 minutes until the onion is soft and translucent but not browned.
- Add Spice: Stir in the ground coriander (or crushed seeds) and cook for another minute to release the oils.
- Combine: Add the roasted squash to the pan with the onions. Pour in the hot stock. Bring the mixture to a boil, then reduce the heat and simmer for 5–10 minutes to let the flavors meld.
- Blend: Remove the pan from the heat. Carefully transfer the soup to a blender (or use a stick blender directly in the pan). Blitz until completely smooth and silky.
- Finish: Return the soup to the pan (if you used a jug blender) and place over low heat. Stir in the double cream. Taste and adjust the seasoning—squash absorbs a lot of salt, so be generous.
- Serve: Ladle into warm bowls. Garnish with a swirl of extra cream, a scattering of toasted pumpkin seeds, and perhaps a sprig of fresh coriander.
Recipe Tips
- The “Velvet” Trick: If you want a Michelin-star finish, pass the blended soup through a fine-mesh sieve. This removes any tiny fibrous bits of squash or onion, leaving you with a pure, silky liquid.
- Peeling Hack: Butternut squash skin can be tough. Prick the whole squash with a fork and microwave it for 2–3 minutes before peeling. This softens the skin just enough to make it easy to slice off.
- Stock Choice: Chicken stock gives a deeper, meatier flavor, while vegetable stock keeps it light and vegetarian. James often uses chicken stock for that extra savory punch.
- Don’t Waste the Seeds: Don’t throw away the seeds from inside the squash! Wash them, dry them, toss them in salt and paprika, and roast them alongside the squash for 10 minutes. They make the perfect crunchy topping.
What To Serve With Butternut Squash Soup?
This Butternut Squash Soup begs for crusty bread. A slice of James Martin’s Soda Bread or a warm cheese scone is ideal for dipping. For a fancier touch, serve with crispy bacon bits or crumbled feta cheese on top.
How To Store Leftovers Butternut Squash Soup?
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Let the soup cool completely, then freeze in portion-sized bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Butternut Squash Soup?
- Stovetop: Reheat gently over medium heat. If the soup has thickened in the fridge (which squash soup often does), loosen it with a splash of water or milk until it reaches your desired consistency.
FAQs
Yes, the squash itself creates a creamy texture when blended. You can also use coconut milk for a vegan, Thai-inspired twist.
Absolutely. It saves peeling time! Roast it straight from frozen (it may take slightly longer) to get that caramelized flavor.
Only if you add the chili. Without it, the soup is sweet and savory. The chili just adds a background warmth, not a burning heat.
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Butternut Squash Soup Nutrition Facts
- Calories: ~280 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 450mg
- Total Carbohydrate: 25g
- Protein: 4g
James Martin Butternut Squash Soup
Course: Starter, LunchCuisine: BritishDifficulty: Easy4
servings15
minutes45
minutes280
kcalJames Martin’s Butternut Squash Soup is a rich, golden classic. By roasting the squash first, the natural sweetness is intensified, which pairs perfectly with a savory base of onions, garlic, and a hint of warming coriander. Finished with cream for a luxurious texture.
Ingredients
1 Large Butternut Squash
2 tbsp Olive Oil
50g Butter
1 Large Onion
2 Garlic Cloves
1 Red Chilli
1 tsp Ground Coriander
800ml Vegetable or Chicken Stock
100ml Double Cream
Salt & White Pepper
Toasted Pumpkin Seeds
Directions
- Roast the Squash: Preheat your oven to 200°C (400°F). Place the cubed butternut squash on a large baking tray. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat. Roast for 30–40 minutes until the squash is tender and starting to brown at the edges.
- Sweat the Aromatics: While the squash is roasting, melt the butter in a large saucepan or soup pot over medium heat. Add the chopped onion, garlic, and red chili (if using). Cook gently for 10 minutes until the onion is soft and translucent but not browned.
Add Spice: Stir in the ground coriander (or crushed seeds) and cook for another minute to release the oils.- Combine: Add the roasted squash to the pan with the onions. Pour in the hot stock. Bring the mixture to a boil, then reduce the heat and simmer for 5–10 minutes to let the flavors meld.
- Blend: Remove the pan from the heat. Carefully transfer the soup to a blender (or use a stick blender directly in the pan). Blitz until completely smooth and silky.
- Finish: Return the soup to the pan (if you used a jug blender) and place over low heat. Stir in the double cream. Taste and adjust the seasoning—squash absorbs a lot of salt, so be generous.
- Serve: Ladle into warm bowls. Garnish with a swirl of extra cream, a scattering of toasted pumpkin seeds, and perhaps a sprig of fresh coriander.
Notes
- The “Velvet” Trick: If you want a Michelin-star finish, pass the blended soup through a fine-mesh sieve. This removes any tiny fibrous bits of squash or onion, leaving you with a pure, silky liquid.
Peeling Hack: Butternut squash skin can be tough. Prick the whole squash with a fork and microwave it for 2–3 minutes before peeling. This softens the skin just enough to make it easy to slice off.
Stock Choice: Chicken stock gives a deeper, meatier flavor, while vegetable stock keeps it light and vegetarian. James often uses chicken stock for that extra savory punch.
Don’t Waste the Seeds: Don’t throw away the seeds from inside the squash! Wash them, dry them, toss them in salt and paprika, and roast them alongside the squash for 10 minutes. They make the perfect crunchy topping.
