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You are here: Home / Cooking Times / b) 30 - 60 mins / Slimming World Butternut Squash Soup

Slimming World Butternut Squash Soup

30th October 2019 - By Michelle Minnaar
This post may contain affiliate links.

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Jump to Recipe

Just because this soup is luscious and creamy, doesn’t mean it’s sinful and off limits. In fact, this is a slimming world butternut squash soup recipe, which you can enjoy totally guilt-free. 

Ingredients to make slimming world butternut squash soup

Remember, it’s not about calorie count. It’s about eating the right foods that are healthy and which are filling. Therefore, this slimming world butternut squash soup is the perfect way to go if you are looking for a healthy recipe.

In addition, when the weather goes grim and it’s super-cold outside, you’ll be able to warm up instantly. There is nothing more cosy that than bowl of warm homemade squash soup.

Serve this slimming world butternut squash soup immediately for best results. Feel at liberty to add some syn-free toppings.

Otherwise, if you have a bit of syn allowance for the day, you can also decorate your soup with cream and bacon. Enjoy. 

Products You Need for this Soup

Here’s a list of things you need to complete this slimming world butternut squash soup recipe:

  • Low calorie cooking spray – you’ll need this for our slimming world butternut squash soup
  • Hand blender – use a hand blender to process the soup straight in the pot
  • Table blender – use a jug blender that will make quick work of blending the soup until smooth
  • Soup bowls – which can be used for cereal, rice, desserts and more
  • Slow cooker – this will tenderise your vegetables for other recipes too
  • Soup Maker – alternatively, you can place all the ingredients in this gadget and let it do its thing
  • Pinch of Nom – if you want to have plenty of great low-calorie recipes at hand

slimming world butternut squash soup

This slimming world butternut squash soup is completely syn-free. This is because it calls for low-calorie cooking spray instead of vegetable or olive oil.

Just like my slimming world beef stroganoff recipe, you can enjoy this soup to the maximum. Now, this butternut squash soup calls for one of my most favourite seasonal ingredients – the humble butternut squash!

Butternut squash is also known as butternut pumpkin or gramma. It is popular for its distinct nutty flavour with sweet tones as well as its vibrant yellow/orange colour.

Cubed Butternut in a stock pot

how to make slimming world vegetable soup

I’ve made many delicious butternut squash recipes because I enjoy the texture as well as the nutty flavour of the butternut squash. Check these out and inspire yourself with these simple butternut squash recipes:

  • butternut dauphinoise
  • butternut squash risotto
  • simple butternut squash soup
  • butternut and chickpea burger
  • chicken liver and roast butternut squash pate

As you can see, butternut squash is truly versatile. 

Tip: If you are looking for a decent butternut squash substitute for this slimming world butternut squash soup, try these: 

  • acorn squash
  • delicate squash
  • hubbard squash
  • yellow squash
  • buttercup squash
  • hokkaido pumpkin

butternut squash and sweet potato soup

The best part about this butternut squash soup is that you can combine it with other vegetables. For instance, you can consider adding sweet potatoes.

They are completely healthy and perfect for diabetics as they have practically no sugar content, hence a low Glycaemic Index (GI). 

Although, the addition of a sweet potato might thicken up your soup even more as the texture is similar to that of the butternut squash.

Therefore, simply add a bit of water into your slimming world butternut squash soup and dilute it until you have the perfect consistency. Trust me, it works. I’ve made a delicious pumpkin and sweet potato soup before.

If you’ve got leftover sweet potatoes, then you can consider these recipes:

  • sweet potato and red pepper soup
  • slow cooker sweet potato soup
  • vegan sweet potato pancakes
  • roasted sweet potato mash
  • vegan sweet potato gnocchi
Bowl of orange slimming world butternut squash soup and rolls with buttter

butternut squash and carrot soup

Carrot is another excellent addition to your slimming world butternut squash soup recipe. It will make your soup even more earthy, and the soup will take on a vibrant orange colour.

I love cooking with carrot. I’ve made many soups with carrot, like these:

  • easy carrot soup
  • curried carrot and split pea soup

However, butternut squash works with all sorts of ingredients. For example, here are other combinations you can consider making:

  • curried butternut squash and apple soup
  • butternut squash and orange soup

Here are more smooth vegetable recipes:

  • Soup maker mushroom soup
  • Slimming world butternut squash soup
  • Swede soup
  • Zucchini and leek soup
  • Sweet potato and red pepper soup
  • Lebanese lentil soup
  • Marrow soup
  • Wild garlic soup
  • Leek and onion soup
  • Pumpkin and sweet potato soup
  • Vegan leek and potato soup
  • Slow cooker sweet potato soup
  • Chestnut soup
  • Watercress soup
  • Chickpea soup
  • Brussels sprouts soup
  • Cauliflower and potato soup
  • Broccoli and stilton soup
  • Leek and potato soup
  • Red lentil, tomato and coconut soup
  • Asparagus soup
  • Avocado soup
  • Spicy red kidney bean soup
  • Pea soup
  • Kabocha squash and butter bean soup
  • Kabocha squash soup
  • Haricot bean soup
  • Tomato and borlotti bean soup
  • Potato and fennel soup
  • Butter bean and bacon soup
  • Broccoli, pea and leek soup

syn-full toppings for soup

Remember, just because a topping has some syns doesn’t mean you should feel guilty about eating this slimming world butternut squash soup recipe. As always, allow yourself some cheat days from time to time. 

Even so, if you’ve been good all day and you’ve got some syn allowance left, feel free to consider these tempting toppings for the butternut squash soup.

  • double cream – 1 tablespoon is approximately 3.5 syns
  • single cream – 1 tablespoon is approximately 1.5 syns
  • elmlea light cream – this version of cream contains much less fat (approx. 45% less) as it’s made from buttermilk. It contains 1 syn per tablespoon. 
  • salted pumpkin seeds – 1 tablespoon is 3 syns (although this would be the perfect topping for this slimming world butternut squash recipe)
  • flaked almonds – in 1 tablespoon: 4.5 syns
  • 10 cashew nuts – roughly 5 syns
  • 5 hazelnuts -approximately 2.5 syns 
  • 4 walnut halves – about 4 syns (treat each walnut half as 1 syn)
  • 25g of breadcrumbs (a handful) – approximately 4.5 syns
  • bacon bits – 1 tablespoon contains 4 syns

Again, if you have a spare syn allowance, feel free to top this slimming world butternut squash soup with whatever you feel like. However, if you don’t, then I suggest sticking with toppings that contain the least amount of syns.

large bowl of slimming world butternut squash soup

syn-free toppings for soup

In general, herbs and spices are completely syn-free. So, they are perfect for keeping this slimming world butternut squash soup syn-free.

So, consider these delicious syn-free herbs which you can practically use on all recipes:

  • watercress – it will add a peppery taste (you can also use rocket salad)
  • coriander – you can also try these coriander substitutes
  • marjoram or these marjoram substitutes
  • tarragon or these tarragon substitutes
  • fennel or these fennel substitutes (although it’s not a herb)
  • chives or these chives substitutes
  • sage or these sage substitutes
  • lemongrass or these lemongrass substitutes
  • parsley

Here’s some spices and sauces with which you can add some flavour to the slimming world butternut squash soup recipe:

  • tabasco sauce – believe it or not this sauce is totally syn-free
  • allspice or these allspice substitutes 
  • nutmeg
  • black pepper
  • chilli powder or these chilli powder substitutes
  • paprika or these paprika substitutes
  • smoked paprika or these smoked paprika substitutes
  • aleppo peppers or these substitutes

So, how will you serve your butternut squash soup recipe? Will you go for syn-full toppings or syn-free toppings? Let me know in the comments section below.

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Simple Butternut Squash Soup


★★★★★

5 from 2 reviews

  • Author: Michelle Minnaar
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
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Description

Make this easy and totally syn-free slimming world butternut squash soup. It’s a simple soup recipe that will warm you up in the colder months.


Scale

Ingredients

  • 1 onion, peeled and chopped
  • 1 clove garlic, crushed
  • 900g (2 lbs) butternut, peeled and sliced
  • 900ml (1½ pints) Knorr vegetable or chicken stock
  • 30g (1 oz) chives, washed and roughly chopped

Instructions

  1. Spray a large saucepan with cooking spray, add the onion and garlic and gently sauté.
  2. When the onion has softened after about 5 minutes, add the butternut and stock and stir well. Bring to the boil. Simmer for 25 minutes or until the butternut is soft.
  3. Blend the soup with a hand-held blender or in a food processor.
  4. Season to taste, serve in four bowls and sprinkle with the herbs.

Notes

  • If you’re not on any kind of diet, you can substitute the cooking spray with 15ml (1 tbsp) butter and 15ml (1 tbsp) olive oil, fry the onions and follow the instructions.
  • Your favourite type of bread, buttered, will go down a storm.
  • If you’re vegan, omit the butter and add more oil to the recipe instead.
  • If you’re on a low-fat diet, leave out the oil and butter and use low-fat cooking spray.
  • Category: Soup
  • Method: Boil
  • Cuisine: South African

Keywords: slimming world butternut squash soup, butternut squash soup recipe, south african soup, knorr butternut soup

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Reader Interactions

Comments

  1. Olga says

    12th February 2009 at 8:23 pm

    That looks really good! Soups make for such a nice start to the meal.

    Reply
  2. Kevin says

    13th February 2009 at 3:35 am

    Looks good! Butternut squash soup is one of my favorites. I really like how such a simple soup can end up being so good!

    Reply
  3. nina says

    13th February 2009 at 11:29 am

    This is definitely my family’s favorite soup too!!! Simple and easy, yet so comforting!!!!

    Reply
  4. The Duo Dishes says

    13th February 2009 at 9:22 pm

    The color looks so pretty. We like nutmeg in our’s!

    Reply
  5. Olasz says

    16th February 2009 at 9:52 pm

    wow, what a colour! Spring came to town? 😉

    Reply
  6. Spicy Stuff says

    23rd March 2009 at 9:40 am

    I didn’t realise just how easy it was to make home made soup, thanks for this recipe. It looks fab and tastes very impressive for something so simple. I didn’t have any parsley so sprinkled over some coriander and a little black pepper, and served with a small dollop of greek yoghurt.

    Reply
  7. ohh yessss!!! says

    10th June 2009 at 3:17 pm

    Just made this recipe i have got to say it is lovely! first time i’ve tryed butternut squash just because i didn’t know what to do with it before i saw this recipe, but very nice i must say.
    Looks like i will be having soup for the next few weeks!.

    Reply
  8. Bethannie says

    20th August 2009 at 2:04 pm

    did this for a catering exam, found adding an extra clove of garlic and sauteing the butternut squash also added a lovely strong flavour. Tastes nice garnished with corriander too!

    Reply
  9. Carol says

    25th September 2009 at 3:10 pm

    Try adding half a chopped,deseeded red chilli,and/or the grated rind of half a lemon. This really gives it added zing!

    Reply
  10. jean bean says

    16th October 2009 at 4:18 pm

    delicious soup ….i omitted some of the water for the stock and added coconut milk yummy!

    Reply
  11. Debora says

    23rd October 2009 at 3:52 pm

    I just made your recipe and it’s super yummy! Thanks for sharing.

    Reply
  12. Diana Ward says

    1st November 2009 at 12:12 pm

    Mountain of butternut squash in the garden this year..just made gallons of your lovely soup, incorporating some of the above ideas into some..thanks from a blustery Northern France..

    Reply
  13. Jane says

    1st November 2009 at 1:42 pm

    Incredibly easy to make, yet really delicious.

    Reply
  14. Jenny says

    1st November 2009 at 2:59 pm

    Just made this. Very easy to make and tastes yummy. Now have something to take in flask to work tomorrow

    Reply
  15. val says

    2nd November 2009 at 10:08 am

    lovely, easy recipe, for an interesting diference stir in drained can of chickpeas to the blended soup.

    Reply
  16. Kasie says

    2nd November 2009 at 2:21 pm

    I roast the squash first , makes it even sweeter with a really strong flavour.

    Reply
  17. Jaqui Somers says

    21st November 2009 at 2:55 pm

    Does anyone know how long the soup will keep for. I made some on Monday – and it’s now Saturday – would it still be ok to eat or not? AND can it be frozen?

    Thanks xxx

    Reply
  18. Michelle says

    22nd November 2009 at 8:25 am

    Jacqui: As a general rule I don’t eat food that is more than 3 days old, so I can’t tell you whether the soup is okay or not. As long as you don’t add cream to it I don’t see any reason why you can’t freeze it though!

    Reply
  19. alsilverfox says

    23rd November 2009 at 3:35 pm

    i am not a cook but being recently been made redundant and being at home all the time i thought i would give this a try believe me its the easiest thing i have ever done and the taste is great the only problem was peeling the buttersquash what a pain

    Reply
  20. alsilverfox says

    24th November 2009 at 3:53 pm

    christina
    a frying pan a blender and a knife
    dead easy

    Reply
  21. ART says

    26th November 2009 at 4:21 pm

    I USED A DUTCH CHEESE SLICER TO PEEL IT,CUT DOWN ON THE TIME.DOWN SIDE,MY HANDS ARE ALL ORANGE FROM THE FLESHY CENTRE.SMELLS GREAT WHILE COOKIN!!!

    Reply
  22. VN says

    2nd December 2009 at 11:43 pm

    This was a great recipe. Very simple and very delicious 🙂

    Reply
  23. Sarah says

    12th December 2009 at 7:49 am

    i needed a recipe to try and recreate a soup i had in San Jose when the added two scallops to the middle of each bowl of soup.

    Reply
  24. Susipops says

    12th December 2009 at 4:56 pm

    Great recipe, just made it, really, really tasty.

    Reply
  25. laura f says

    16th December 2009 at 10:26 pm

    I made this a few weeks ago and it was absolutely delicous! I don’t cook (well unless you include bunging frozen food in the oven that is!) but this was simple to do but had an amazing taste to it. I added a little nutmeg to mine and some fabulous fresh bread (shop bought obviously!). My parents are coming down from London tomorrow to see my little one in his first nativity play and guess what they will be eating for their first course…. butternut squash soup! Thanks for recipe! xxx

    Reply
  26. cyd says

    29th December 2009 at 12:19 pm

    try fresh chopped ginger also a bit differrent

    Reply
  27. Phil R says

    30th December 2009 at 8:15 pm

    I omitted the black pepper and the chicken stock (used filtered water)……still amazing taste.

    Reply
  28. F-O-O-D = YUMMMMMM says

    10th January 2010 at 12:38 pm

    Ooo! This sounds Yummy!
    I’ll be making it for dinner tonight! 🙂

    Reply
  29. Nicki B says

    10th January 2010 at 12:42 pm

    Try and bit of chopped up fresh sage to give it a twist. Is delicious!

    Reply
  30. JANE says

    13th January 2010 at 11:09 am

    Simply delicious – You will not be disappointed !

    Reply
  31. Kaye says

    13th January 2010 at 7:45 pm

    Lovely, delicious soup. I added a carrot and some fresh red chili pepper to give it a bit of a kick – scrumptious!!

    Reply
  32. R. Fisher says

    6th February 2010 at 3:35 pm

    Easy to make,omitted olive oil and used used lite one cal instead still tasty.Can use it as a free food at slimming world
    and therefore eat as much as i want.

    Reply
  33. Sue B says

    16th February 2010 at 1:24 pm

    Lovely with a splash on coconut milk added at the end

    Reply
  34. angie says

    16th February 2010 at 8:39 pm

    So easy to make and so tasty, followed carol’s tip of adding half a red chilli and the rind of half a lemon. Will definatley be making it again.

    Reply
  35. Hilary says

    20th February 2010 at 4:56 pm

    just cooked this recipie delicious !!! I put some curry paste in with the onions and garlic what a winter warmer. I also found peeling the butternut squash a pain as well never mind more peelings for my compost bin!!!

    Reply
  36. Olenka says

    28th February 2010 at 6:10 pm

    Regarding peeling, put it in to the microwave for a minute or minute and a half, it will get softer and easier to peel. good luck

    Reply
  37. Sammy says

    4th March 2010 at 12:54 pm

    Wow!!! Its amazing, give it a try!!!

    Reply
  38. Marion says

    10th March 2010 at 4:46 pm

    followed everyone’s tips, roasted squash, onion & garlic with cinnamon and seasoning. Once blended, delicious!

    Reply
  39. Elizeane says

    17th March 2010 at 9:40 pm

    Thank you sooo much for this recipe!!! I didnt have anything on my fridge today but butternut squash,onion and garlic! Made the soup and it was lovely…but as I didnt have 900ml of stock (I used chicken stock), I add 300ml of coconut milk. My God, the soup was delicious!! 🙂

    Reply
  40. anna says

    7th April 2010 at 10:37 pm

    One of my two allocated butternut squashes turned out a bit icky and stringy inside, so I substituted it with the same weight in sweet potato – nice! Added a dash of Noilly Prat after sauteing the veg, seemed to lift it. Smidgen of cream & of truffle oil (cheap now at the supermarket) – yum!!

    Reply
  41. dee says

    20th April 2010 at 1:52 am

    Jacqui (21nov09): If you want to keep the soup a few days in the pan, just bring it to the boil once each day for a couple of minutes to keep it fresh. You may have to add some water to replace what you boil away.
    Great recipe. Have added it to my recipe collection for re-use.

    Reply
  42. Alan says

    27th April 2010 at 5:30 pm

    What a great recipe. We are attempting to grow our own butternut squash this summer and if it works, I can see lots more of this delicious soup on our menu.

    Reply
  43. Sam says

    25th May 2010 at 11:47 am

    Absolutely love this recipe… have made it three times now and every time it tastes better! Thank you. Might try the coconut milk suggestion next time… yummy!

    Reply
  44. Sandy says

    13th June 2010 at 10:03 pm

    Gosh I made this today as I absolutely love butternut squash and was watching a cooking programme which said to roast the pips with some soy sauce…which I did and they turned out well. I was fortunate to find your receipe for soup and made 3 times the amount due to the size of the squash but it turned out really lovely. I will definately try the coconut milk and curry paste. Thank you for sharing this receipe it was truely delicious! I note what people say about peeling the squash but I didn’t find it too bad with a potato peeler.

    Reply
  45. Michelle says

    15th June 2010 at 9:59 pm

    Thanks for the positive comment, Sandy! Any feedback is always appreciated. There are other butternut/pumpkin soup recipes on Greedy Gourmet in case you want to get more adventurous. 🙂

    Reply
  46. Lottie says

    7th July 2010 at 3:07 pm

    Giving this soup a try tonight! 🙂
    Leaving out the garlic & salt, and using low salt stock so my 7 month old can share it with us. As the squash was hers in the first place and i’ve pinched it to make soup lol.

    From all the great comments I cannot wait to start cooking!
    x

    Reply
  47. Linda says

    30th July 2010 at 8:32 am

    I’m looking forward to trying this recipe. It sounds so easy, and I need “easy” at the moment as I am heading for chemo again next week for the second time in two years.
    I live on soup for part of each cycle, so looking forward to trying this. The reviews say it all!

    Reply
  48. Kate says

    12th August 2010 at 2:13 pm

    I just made this for my lunch, it was delicious. Thanks. Useful too because I managed to use up the squash that I had leftover from my beef stew.

    Reply
  49. Mark H says

    13th September 2010 at 10:45 am

    This looks like a great recipe! Think I will try cooking this for the girlfriend very soon (will let everyone know how we get on!). Will be perfect for the winter months coming soon!

    Reply
  50. Sally says

    13th September 2010 at 4:23 pm

    Never tried squash before so looked through so many recipes … not brave enough to try them though. When I landed on this page and saw all the great comments I headed straight for the kitchen. It is so easy to make and tastes delicious. I added half a chilli as suggested above and used half stock and half coconut milk. Thanks for the recipe, it’s great.

    Reply
  51. D says

    26th September 2010 at 1:40 pm

    Oh that recipe sounds great…thanks! I’ve bookmarked your blog. mmmmm.
    D

    Reply
    • emma says

      7th August 2011 at 5:52 pm

      I am an awful cook and have has some disasterous attempts at makin soup but this recipe was so easy to follow and it was extremely tasty, even my ccildren had second helpings
      Thanks

      Reply
    • Paula Gibson says

      20th September 2012 at 6:22 pm

      This is my first time at making this lovely looking soup thanks i’ll let you know when i’ve eaten some mmmm

      Reply
      • Michelle says

        8th October 2012 at 9:49 am

        Did you like it?

        Reply
  52. Jono says

    27th September 2010 at 3:56 pm

    Best soup ever…… For Whoever and whatever tastes, wins them all over from the 1st spoon to the bottom of the bowl….. Just made it myself with about 10 mins prep.. Now let’s get eating.

    Reply
  53. Michelle says

    27th September 2010 at 9:59 pm

    Thanks so much for the positive feedback, Jono! Do let me know how you get on with other recipes on the site. 🙂

    Reply
  54. Lydia says

    14th October 2010 at 12:36 pm

    Second time I’ve made this, and its gorgeous!!! Loving this site… getting lots of ideas!! 😀

    Reply
  55. Michelle says

    18th October 2010 at 10:39 pm

    Thanks, Lydia! I’m glad to hear you enjoyed it. 🙂

    Reply
  56. matia says

    19th October 2010 at 9:27 pm

    i added one small pot of single cream and served with fresh chopped spring onions and fresh thyme.delicious 🙂 thanks for the recipe!

    Reply
  57. helen sephton says

    22nd October 2010 at 4:04 pm

    If you saute the butternut squash first and slightly brown it, the soup tastes even better!

    Reply
  58. Darren Reynolds says

    23rd October 2010 at 10:59 am

    This is indeed a delicious soup. For a bit of variation, I would recommend adding a parsnip. Peel the parsnip. Some parsnips might need their core removing (mine do; I grow my own, but most supermarket ones won’t). Chop it into small pieces, no bigger than 1cm cubes. Add these with the butternut but extend the cooking to 45 minutes. For maximum happiness, make your own stock using the rest of the onion, the butternut peel and the parsnip peel,

    Reply
  59. Emma Cutler says

    22nd November 2010 at 11:17 am

    Its on the hob now simmering away – lets hope its as good as you people say!!

    Reply
  60. Jess Elliott says

    23rd November 2010 at 8:59 pm

    Just made this soup and it was lovely! Thanks:) I also added a bit of cinnamon which was really nice! Highly recomended from someone who had never tried butternut squash before!

    Reply
  61. Erica says

    25th November 2010 at 12:24 pm

    This is so simple but delicious. Very good

    Reply
  62. Atara says

    13th December 2010 at 11:20 am

    how much water do i put in and when?

    Reply
  63. Michelle says

    14th December 2010 at 11:02 am

    Atara: 900ml (1½ pints) vegetable or chicken stock is meant to be used but I guess you can use plain water too if you like!

    Reply
  64. Leanne says

    18th December 2010 at 6:20 pm

    Very easy to make and tasted delicious! kids loved it too!!

    Reply
  65. MAIMIE MACDIARMID says

    24th December 2010 at 1:44 pm

    HI I FIRST TASTED THIS SOUP IN AMERICA FOUR YEARS AGO AND HAVE NOW TRIED THE APPLE VERSION WITH MY CHILDREN THEY LOVE IT TOMORROW CHRISTMAS DAY AND TRYING IT OUT ON MY NIECE AND NEPHEW I AM SURE THEY WILL LOVE IT TOO

    Reply
  66. Beth 999 says

    17th January 2011 at 8:20 pm

    Made this some in my cookery lesson. It is very yummy my mum took two flasks into work 🙂

    Reply
  67. John says

    18th January 2011 at 10:14 pm

    My first try and….DELICIOUS :0) thanks

    Reply
  68. jojo says

    23rd January 2011 at 2:15 pm

    hey i would like to know when do u add the chicken stock?

    Reply
    • Michelle says

      25th January 2011 at 11:02 am

      Check step 2. After the onions have been softened you add the butternut and stock to it. Happy cooking!

      Reply
  69. Hape says

    24th January 2011 at 9:40 pm

    im will try the recipe it seems tp be the easiest one so far, and really looks like tons of people are indulging in it!

    Reply
  70. simon says

    15th March 2011 at 3:34 pm

    my 2nd fav soup. but my wiffee loves it, and seen as shes cooking, she can make this 1 every time x

    Reply
  71. Irina says

    13th April 2011 at 8:00 pm

    Absolutely delicious and really easy to do! Everyone at home loved it! Thanks!

    Reply
  72. Tarryn says

    14th April 2011 at 12:37 pm

    trying it out tonight !!!

    Reply
  73. emma nicholas says

    4th May 2011 at 11:00 am

    wow this is lovely making it again today thanks

    Reply
  74. Adam says

    13th August 2011 at 4:58 pm

    very easy and very delicious. highly recommended.

    Reply
  75. Snippets of Thyme says

    17th August 2011 at 12:44 am

    Gorgeous photo! First I came because I love any kind of butternut squash soup. But, then the photos….dreamy!

    Reply
  76. Miabella says

    17th August 2011 at 5:53 pm

    Soo yummy!

    Reply
  77. Sanjeeta kk says

    18th August 2011 at 9:06 am

    What lovely color and presentation, Tidy mom!

    Reply
  78. foodingdo says

    23rd August 2011 at 8:36 am

    Your pictures are an absolute delight, and so is your recipe. We would be glad if you could submit it on our site. Cheers 🙂

    Reply
  79. Necia says

    17th September 2011 at 6:07 pm

    Wonderful! Great photos and wonderful recipe. I have butternut squash in the oven right now…..I’m going to stuff them. I just looked for a quick recipe for my friend and this popped up first in the search engine. I too am from South Africa and now live in the UK. Loving your site and am going to take a squiz at it. Great to see the pro points in there as well. :0)

    Necia

    Reply
  80. Brenda says

    20th September 2011 at 12:08 pm

    Have made your soup for the first time and it was delicious. My squash wasn’t big enough so andded some carrots and a little potato. As you suggested I added some spices (5 spice, cinamon and some chilli). Really liked this and for Slimming World it was free! Will try some of the other recipes now, hope they are as good

    Reply
  81. janette says

    24th September 2011 at 1:39 pm

    Thanks you so much for this recipe, Bought some reduced butternut squash determined to make something with them as never had them before. Your recipe was the only one I found that I had everything in for.
    I loved it and more importantly, the kids loved it. 10/10 for taste, simplicity and more importantly for me at this time cost.

    Reply
  82. Gurmeet says

    29th September 2011 at 9:19 pm

    I tried this recipe, i used fresh ginger instead of garlic and i cooked the onions, butternutsquash and ginger in butter and let them half cook, then added boiled water and simmered. I took some out for my 8 month old girl and she seemed happy with it. I added dried red chilles crushed and added cream and chopped spring onion upon serving. It came out delicious! Thanks for this recipe. 🙂

    Reply
  83. becky says

    23rd October 2011 at 1:17 pm

    Creamy and delicious! A fabulous recipe! x

    Reply
  84. Muggsy says

    11th November 2011 at 6:43 pm

    I’m making it right now as I post a comment and it smells delicious! I agree with you when you say roasting brings out the flavour- I’ve added a pinch of allspice as well. It’s going to be enjoyed with bread and cheese. My two little ones will be having whats left for lunch tomorrow. Thanks for a great recipe!

    Reply
    • Michelle says

      12th November 2011 at 12:17 pm

      Hope your kids liked the soup too! Mine gets it every weekend and they gobble it up with glee every time. Thanks for the feedback. 🙂

      Reply
  85. Rachel says

    14th December 2011 at 4:57 pm

    Hello – this looks lovely. Does it freeze well do you know?

    Reply
  86. Leona says

    13th February 2012 at 12:14 am

    Wow! Just found, and I am so pleased. This recipe is so comprehensive, it’s really more than just a recipe. Thanks so much!

    Reply
  87. Camilla says

    24th March 2012 at 11:31 pm

    Hi, I’ve been making your Simple Butternut Squash Soup regularly since 2009 and thought it was high time that I thanked you for this brilliantly simple and delicious recipe that all my family love. I have seen how your blog has grown and it is brilliant. I have just started a blog of my own and am a little bewildered but also excited to start to sharing my recipes.

    Reply
  88. FigFondue says

    21st May 2012 at 5:47 pm

    that looks absolutely delish! tried making a dairy-free stove-top version of the soup the other that turned out to be great, but i’ll have to try baking the squash like you did to see how it turns out. looks really beautiful!
    here’s mine: http://figfondue.blogspot.com/2012/05/dairy-free-butternut-squash-soup.html 🙂

    Reply
  89. catherine gillard says

    11th July 2012 at 12:48 pm

    This is my favourite soup – I make it all the time. In fact I’m pretty sure that it was through searching for a recipe for butternut squash soup that I found Greedy Gourmet. It’s quick and easy to make and delicious – usually just stick to the original simple version.

    Reply
    • Michelle says

      12th July 2012 at 2:52 pm

      So glad you like the soup, Catherine. Sometimes simple is the best! Do keep your eyes peeled for upcoming giveaways – fingers crossed. 😉

      Reply
  90. lucyface says

    30th September 2012 at 2:47 pm

    Wow this is so easy to make and really tasty!
    Didnt use butter as am following slimming world and used fry light so is all syn free! Fabulous! 🙂

    Reply
    • Michelle says

      8th October 2012 at 9:52 am

      If you ask me, you don’t really notice the difference if you don’t add butter. Wahey, less calories!

      Reply
  91. Carole says

    10th October 2012 at 1:24 pm

    Looking forward to next newslette!r

    Reply
  92. Cathyinafrica says

    31st October 2012 at 12:22 pm

    What a wonderful soup this has been today! I am suffering from ‘homa’, (kiswahili for flu or cold) today and the Kenyan weather isn’t helping. Thundering, breezy, and fits of rain showers every few minutes. I thought of making some kind of soup to soothe my sore throat and temp my palate since I don’t want to eat. I had all I needed on hand in my rural kitchen to make this delightful soup and I’m looking forward to making it again and again. Thanks for making this ill missionary a happy lady again!

    Reply
  93. Alon says

    9th November 2012 at 11:19 am

    This recipe reminds me of gems squash from my young in South Africa. Do you know of a substitute one can buy in the States? And can we make it in the same fashion as the this squash?

    Reply
    • Michelle says

      27th November 2012 at 11:30 am

      Oooh, I miss gem squash. You don’t really find them over here in the UK and if they do, they cost £1 each! Worst of all they’re not in great shape either. I don’t know what kinds of produce are available in USA but any type of squash/pumpkin (with exception to spaghetti squash) will do – go for those with dense flesh. Just use the same weights and you’ll be fine.

      Reply
  94. Louise says

    21st November 2012 at 1:59 am

    I make butternut pumpkin soup two ways with two slightly different flavours. If I do it with roasted pumpkin I have found that the special roasted flavour disappears if the soup is refrigerated or frozen for another day. This is not always true of soup make with other roasted vegs. If I use steamed/microwaved/boiled pumpkin I add a teaspoon of curry paste to give a little zing.

    Reply
    • Michelle says

      7th December 2012 at 11:16 am

      That’s something I didn’t know, Louise. Curry paste, an apple and a bit of cream then you’re onto a winner!

      Reply
  95. Emma says

    6th January 2013 at 1:15 pm

    I have never tried butternut squash before and bought it wanting to try it. This was the first recipe I stumbled upon on the net for cooking it and I have to say its the most amazing soup I have ever had. So much better than the processed stuff out of tins and so simple to make. I will definitely be trying more of your recipes and making this soup again with more twists. I added carrot and celery to mine and its mighty fine : D

    ★★★★★

    Reply
    • Michelle says

      1st February 2013 at 9:49 am

      That’s the beauty of soup. It’s simple to prepare and has a big scope to play with ingredients. Glad to hear you enjoyed your tweaked soup. Thanks!

      Reply
  96. Jonny says

    8th January 2013 at 10:31 am

    Made this soup and it is delicious. Just wondering if it would be possible to get some more nutritional information on it?
    Thanks

    Reply
  97. Kim says

    19th January 2013 at 12:04 pm

    Hi from a fellow South African – now living in the UK. Tried the roasted version of the soup and it was absolutely delicious! It was the perfect lunch for a snowy Saturday. I also wanted to compliment you on the photos – superb!! You might want to consider photograpy as a sideline career. Kim

    Reply
    • Michelle says

      1st February 2013 at 3:28 pm

      Glad you enjoyed the soup. Thanks, Kim. I’m actually right in the middle of setting up my portfolio and last year already started shooting for restaurant and hotel clients.

      Reply
  98. Margot @ Coffee & Vanilla says

    30th October 2014 at 1:43 pm

    Yummy soup and stunning images as usual Michelle! 🙂

    Reply
  99. Bev B says

    25th November 2014 at 9:27 pm

    I love butternut squash, but have never used it for soup. Really like your ideas for jazzing it up- coconut milk sounds lovely, and would definitely try sherry!

    Reply
  100. Alisha Ross says

    25th January 2020 at 6:09 am

    I so love the sound of this sauce! Adding roasted butternut squash to red enchilada sauce is just such a brilliant idea, Michelle – I think I could eat this sauce straight up!

    ★★★★★

    Reply
  101. Rose Martine says

    7th February 2020 at 4:19 am

    This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.

    Reply
  102. Rubi Kaur says

    30th March 2020 at 6:56 am

    I’ve made a lot of similar recipes in my slow cooker. I wouldn’t be able to survive with out my slow cooker. Thanks for sharing your recipes.

    Reply

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