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Jamie Oliver Butternut Squash Soup

Jamie Oliver Butternut Squash Soup
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Jamie Oliver’s butternut squash soup is a roasted vegetable soup made with squash, onions, garlic, herbs, and warm spices blended into a smooth, creamy texture.
It’s known for its deep orange colour, natural sweetness, and comforting, velvety finish.

Ingredients

Scale

    • 1 large butternut squash, peeled and diced

    • 1 onion, chopped

    • 2 garlic cloves

    • 1 carrot, chopped

    • 1 tsp ground coriander

    • ½ tsp ground cumin

    • 1–1.2 litres vegetable stock

    • Olive oil

    • Salt and black pepper

    • Fresh herbs (optional: thyme, sage, or coriander)

    • Optional: coconut milk or cream for richness

Instructions

Step 1: Roast the squash for maximum flavour

Place diced squash on a baking tray, drizzle with oil, season lightly, and roast at 200°C for 25–30 minutes until caramelised and soft.

Step 2: Sauté aromatics in a pot

Heat a little oil, add onions, garlic, and carrots, and cook until soft and fragrant. This forms the flavour foundation.

Step 3: Add spices and roasted squash

Stir in ground coriander and cumin, then add the roasted squash to the pot so it absorbs the spice aroma.

Step 4: Pour in vegetable stock

Add stock and bring the mixture to a gentle simmer. Cook for about 10 minutes to blend the flavours.

Step 5: Blend until smooth and silky

Use a stick blender to reach a velvety consistency, or blend in batches. Add coconut milk or cream if you prefer a richer soup.

Step 6: Adjust seasoning and serve warm

Season with salt and pepper, garnish with herbs, seeds, or a swirl of cream, and serve.

Find it online: https://jamieolivereats.uk/butternut-squash-soup/