I remember the first time I made Jamie Oliver’s Simple Butternut Squash Soup. It was one of those chilly autumn afternoons. The sky was overcast, and I was craving something warm, comforting, and easy. I had a butternut squash sitting on my counter, and I was looking for a recipe that didn’t need a ton of ingredients or prep time. That’s when I stumbled upon Jamie’s version.
The recipe was simple yet packed with flavor. As I chopped the squash and smelled the earthy sweetness rising from the pot, it felt like the ultimate cozy meal. That feeling of simplicity and satisfaction was what hooked me. Ever since, I’ve made this soup countless times. It’s a classic in my kitchen-light yet hearty, and full of flavor.
Jamie Oliver’s Simple Butternut Squash Soup Recipe
Jamie Oliver’s Simple Butternut Squash Soup is a crowd-pleaser. The recipe isn’t just simple in terms of ingredients but also in execution. Jamie has a knack for making the cooking process feel effortless yet rewarding. He lets the ingredients shine, and that’s why this soup is perfect for anyone-whether you’re an experienced cook or just starting out.
It’s a brilliant dish that highlights the natural sweetness of the squash, balanced with the subtle warmth of onions, garlic, and a hint of fresh herbs. I love how this soup is forgiving-you can tweak the seasonings to match your taste or experiment with different textures. It’s the kind of recipe that you make once, and then start making your own!
Ingredients Needed
Here’s the list of ingredients you’ll need. Nothing too fancy, just fresh, quality ingredients:
- 1 butternut squash – Peeled, seeded, and chopped. The heart of the dish.
- 1 large onion – For that savory depth of flavor.
- 2 cloves of garlic – Adds a sweet, aromatic base.
- Olive oil – For roasting the veggies and sautéing the aromatics.
- Vegetable or chicken stock – This provides the body of the soup.
- Fresh thyme or rosemary – A herb that compliments the sweetness of the squash.
- Salt and pepper – Essential for seasoning to taste.
- A little cream or coconut milk (optional) – Adds creaminess and rounds out the flavors.
I always make sure to use a good stock. It’s such a simple way to elevate the dish, and it really brings out the flavors of the squash.
How To Make Jamie Oliver’s Simple Butternut Squash Soup
Making this soup is almost therapeutic. The smell of the garlic and onions sizzling in olive oil always gets me in a good mood. Here’s how you do it:
- Prep the squash: Peel, seed, and chop the butternut squash into chunks.
- Roast the squash: Toss the chunks with olive oil, salt, and pepper. Spread them evenly on a baking tray. Roast in a preheated oven at 400°F (200°C) for about 30 minutes or until the squash is soft and caramelized. This step adds a rich depth of flavor.
- Cook the aromatics: While the squash is roasting, heat a little olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened and translucent.
- Add the squash: Once the squash is roasted, add it to the pot with the onions and garlic.
- Add stock and herbs: Pour in the stock and add the fresh thyme or rosemary. Bring everything to a gentle simmer for about 10 minutes to allow the flavors to meld.
- Blend it up: Remove the pot from the heat. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, a regular blender works just fine (but be careful when transferring hot liquids).
- Finish it off: Taste the soup and adjust the seasoning. If you like, stir in a little cream or coconut milk to make it extra rich. Serve hot with a drizzle of olive oil or a dollop of sour cream.
Ingredient Science Spotlight
Now let’s talk about the science behind a couple of key ingredients. Butternut squash is a powerhouse-high in fiber, vitamin A, and antioxidants. It’s packed with carotenoids, which give it that vibrant orange color. These antioxidants help reduce inflammation and support eye health. When roasted, the natural sugars in the squash caramelize, intensifying its flavor.
Then there’s the onion. It’s not just a flavor base-it’s a key player in many dishes because of its ability to form savory compounds when cooked. The sweetness of onions, when sautéed, balances perfectly with the richness of the squash.
Expert Tips
- Roast the squash for extra flavor: Don’t skip the roasting step! It makes all the difference in bringing out the sweetness and creating that deep, rich flavor.
- Use fresh herbs: Fresh thyme or rosemary brings brightness and complexity to the soup. I prefer rosemary, but you can experiment with what you like.
- Blending texture: If you prefer a chunkier texture, pulse the soup a little less when blending. Alternatively, you can leave a few roasted squash pieces aside and stir them in after blending for added texture.
- Adjust the cream: If you want a lighter soup, skip the cream. But if you’re feeling indulgent, a swirl of cream or coconut milk adds an extra layer of richness.
Recipe Variations
One of the things I love about this soup is how versatile it is. Here are a few fun twists you can try:
- Spicy version: Add a pinch of ground cumin or a small diced chili pepper to the onions and garlic for a little heat. This adds a fantastic depth to the flavor.
- Sweet twist: Try adding a peeled apple or pear to the roasting tray with the squash. The fruit will caramelize and blend seamlessly into the soup, giving it a natural sweetness.
- Garnish: I love to top the soup with roasted seeds, like pumpkin or sunflower, for crunch. A drizzle of balsamic reduction or even some crispy bacon adds a nice contrast.
Final Words
This soup is the definition of simple but satisfying. It’s quick enough for a weeknight dinner but special enough to impress guests. Over the years, I’ve experimented with the recipe, but Jamie’s original version still holds up as the best.
FAQs
What Makes Jamie Oliver’s Butternut Squash Soup Recipe Simple?
The recipe uses just a few basic ingredients and is quick to make. You roast the squash and blend everything into a smooth soup.
Can I Make Jamie Oliver’s Butternut Squash Soup Vegan?
Yes, just swap the cream for coconut milk or a dairy-free alternative.
How Can I Add More Flavor To This Soup?
Try adding a pinch of smoked paprika, fresh herbs like thyme, or a drizzle of olive oil for extra richness.