Melt the oil and easy butternut squash soup recipe in a large saucepan or flameproof casserole. Tip in the squash and cook for 5 mins, stirring.

Add the honey and stock, bring to a simmer and cook until the squash is tender. Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

RECIPE TIPSAS A CANAPéTry serving this soup in individual espresso soups with pancetta dipping soldiers- see ‘goes well with’ for the recipe. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 1 208 208 208c52 0 99. This post may contain affiliate links.

The BEST Butternut Squash Soup recipe! It’s a super cozy and delicious dinner recipe, and made with healthy, seasonal ingredients you can feel great about. The best butternut squash soup recipe I know! It’s super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included.

Naturally gluten-free, vegetarian, vegan and easy to make in either the Instant Pot, Crock Pot, or on the stovetop. The perfect healthy comfort food dinner recipe for fall or winter! Is there a more quintessentially autumn meal than a cozy bowl of butternut squash soup? Well on a particularly chilly day this past weekend, we made our millionth batch of my mom’s butternut soup recipe to share with some good friends who came over for dinner. And as always, this vibrant, healthy, velvety soup came through with all of the fall comfort food vibes and completely hit the spot.