James Martin’s Butternut Squash Soup Recipe

James Martin’s Butternut Squash Soup is a comforting, velvety soup made from roasted butternut squash, a seasonal vegetable known for its sweet, nutty flavor and smooth texture. This particular soup recipe is often featured in James Martin’s cooking repertoire, a celebrity chef renowned for his hearty, delicious, and easy-to-make dishes.

His take on butternut squash soup showcases the natural sweetness of the squash, enhanced with aromatic herbs, creamy elements, and just the right balance of seasoning. The soup is perfect for chilly days, serving as a warming appetizer or a light meal. The best part of the recipe is that it’s simple to prepare and only requires a handful of basic ingredients, making it ideal for both novice and seasoned cooks.

The combination of roasted butternut squash and a few pantry staples, such as onions, garlic, and stock, ensures a full-bodied flavor profile. The final result is a smooth, rich soup that offers a satisfying texture, with a subtle sweetness that pairs perfectly with a touch of cream or coconut milk, depending on the variation.

James Martin’s Butternut Squash Soup Recipe

Ingredients Needed

To make James Martin’s Butternut Squash Soup, you’ll need the following ingredients:

1. Butternut Squash (1 large) – This is the star ingredient, providing the soup with its natural sweetness and creamy texture.
2. Onions (1 large) – Onions add depth to the flavor and help balance the sweetness of the squash.
3. Garlic (2-3 cloves) – Garlic adds aromatic flavor and a mild heat to the soup.
4. Olive Oil (2 tablespoons) – Olive oil is used for roasting the squash and sautéing the onions and garlic.
5. Vegetable or Chicken Stock (1 liter) – The stock serves as the base of the soup and imparts savory flavors.
6. Thyme (a few sprigs) – Thyme complements the butternut squash with its earthy, aromatic taste.
7. Salt and Pepper – To taste, these are essential for seasoning the soup and elevating its flavors.
8. Double Cream (optional, 100 ml) – This is used to make the soup rich and creamy. You can substitute with coconut cream for a dairy-free option.
9. Nutmeg (a pinch) – A subtle touch of nutmeg can enhance the flavor, giving the soup a hint of warmth and spice.

Optional garnishes:

• Toasted pumpkin seeds – For a crunchy contrast.
• Fresh herbs like parsley or sage – To add freshness and a vibrant touch to the dish.

Equipment Needed

Making this delicious soup is simple and doesn’t require specialized equipment. You’ll need:

1. Oven – For roasting the butternut squash and bringing out its natural sweetness.
2. Large Knife – For cutting the squash, onions, and garlic.
3. Chopping Board – To safely chop your ingredients.
4. Baking Tray – To roast the butternut squash in the oven.
5. Large Soup Pot – To cook the onions, garlic, and stock together, and to blend the soup later.
6. Immersion Blender or Stand Blender – To blend the soup into a smooth, velvety texture. If you don’t have an immersion blender, a stand blender can work, but you’ll need to blend the soup in batches.
7. Ladle – For serving the soup.
8. Measuring Spoons and Cups – For accurate seasoning and liquid measurements.

Step-by-Step Guide To Make James Martin’s Butternut Squash Soup

Follow these steps to create the perfect bowl of James Martin’s Butternut Squash Soup:

1. Preheat the Oven: Begin by preheating your oven to 200°C (400°F). This high heat will help caramelize the butternut squash, making it even sweeter and more flavorful.
2. Prepare the Squash: Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle the flesh with a little olive oil. Season with salt and pepper. Place the squash cut-side down on a baking tray lined with parchment paper. Roast in the oven for about 40-45 minutes, or until the squash is soft and easily pierced with a fork.
3. Sauté the Aromatics: While the squash is roasting, peel and finely chop the onion and garlic. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 5-7 minutes. Add the thyme leaves, stirring occasionally, until fragrant.
4. Blend the Soup: Once the butternut squash is roasted and slightly cooled, scoop the flesh from the skin and add it to the soup pot with the sautéed onions and garlic. Add the vegetable or chicken stock to the pot and bring to a simmer. Allow the soup to simmer for about 10 minutes to let the flavors meld together.
5. Blend the Soup: Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a stand blender. Blend until completely smooth.
6. Finish the Soup: Once the soup is blended, return it to the heat if needed, and adjust the consistency with additional stock if necessary. Stir in the double cream (or coconut cream for a dairy-free version), and season with salt, pepper, and a pinch of nutmeg. Simmer for another 5 minutes to ensure everything is well combined.
7. Serve: Ladle the soup into bowls. Garnish with a drizzle of cream, a sprinkle of toasted pumpkin seeds, and a few fresh herbs like parsley or sage. Serve with crusty bread for the ultimate comforting meal.

Mastering The Recipe: Tips And Tricks

• Roast the Squash: Roasting the squash caramelizes the natural sugars and brings out a richer flavor than simply boiling it. If you’re in a hurry, you can microwave the squash to speed up the process, but roasting provides a much deeper taste.
• Adding Creaminess: The creaminess of the soup can be adjusted to your preference. For an ultra-creamy version, you can add more cream or even a splash of milk. If you’re looking for a lighter soup, omit the cream and use vegetable stock as your base.
• Seasoning: Be sure to taste and adjust seasoning as you go. Adding a little more salt or pepper can really elevate the flavors. A dash of white wine vinegar or a squeeze of lemon juice can also help balance the sweetness of the butternut squash.
• Make it Vegan: To make the soup vegan, simply skip the cream or use coconut milk. You can also swap out the butter for olive oil for a fully plant-based version.
• Storage: Leftover soup can be stored in the fridge for up to 3 days. You can also freeze it for up to 3 months-just let it cool before transferring it to airtight containers.

Simple Twists On James Martin’s Butternut Squash Soup Recipe

James Martin’s classic butternut squash soup is a celebration of seasonal simplicity-creamy, comforting, and delicately spiced. But like any great base recipe, it welcomes a touch of creative flair. Here are some inspired twists to take this autumnal dish to new heights:

1. Roasted Garlic & Thyme Infusion

   Roast a whole head of garlic until soft and caramelized, then blend it into the soup along with fresh thyme.

   The result?

   A deep, savory dimension that contrasts beautifully with the squash’s natural sweetness.

2. Coconut & Chili Heat

   Add a Thai twist by swapping some of the stock or cream for coconut milk, then stir in a touch of red chili paste or fresh chili slices. This version introduces warmth and exotic spice without overpowering the squash.

3. Apple & Sage Accent

   For a slightly sweet, earthy note, sauté one chopped apple with the onion and squash at the beginning. Finish with fresh sage for a fragrant, herby depth.

4. Smoky Depth with Paprika or Bacon

   Add a teaspoon of smoked paprika or render some pancetta/bacon bits at the start for a smoky undertone. Crumble crispy bacon on top for texture and umami.

5. Nutty Texture with Toasted Seeds or Cashew Cream

   Garnish with toasted pumpkin or sunflower seeds for crunch. For a dairy-free creaminess, try a swirl of blended cashew cream, seasoned with lemon juice and a pinch of salt.

Each of these additions keeps the heart of James Martin’s recipe intact but adds a layer of personal flair that makes your soup stand out.

How To Properly Store Leftovers

One of the beauties of butternut squash soup is that it stores exceptionally well-making it ideal for meal prepping or cozy weeknight dinners. Follow these storage tips to preserve flavor and freshness:

1. Cool Before Storing

   Let the soup cool to room temperature before transferring it to containers. This helps prevent condensation and maintains the soup’s velvety texture.

2. Use Airtight Containers

   Choose BPA-free, airtight containers for the fridge, or freezer-safe containers or bags for longer-term storage. Always leave an inch of headspace to allow for expansion if freezing.

3. Label & Date

   Use masking tape or a chalk marker to label the storage date. Butternut squash soup lasts:

   • Up to 4-5 days in the refrigerator
   • Up to 3 months in the freezer

4. Reheating Tips

   Reheat on the stovetop over medium-low heat, stirring occasionally to keep the texture smooth. If frozen, thaw overnight in the fridge or use the defrost setting on your microwave.

5. Avoid Reheating Multiple Times

   To preserve quality and food safety, only reheat the portion you plan to eat.

What To Eat With James Martin’s Butternut Squash Soup?

Pairing is where you can turn a humble soup into a full-blown meal. Here are some delicious accompaniments that complement the richness and sweetness of butternut squash soup:

1. Crusty Artisan Bread or Cheese Toast

   Think sourdough, rye, or multigrain with a buttery finish-or go gourmet with a slice of aged cheddar melted on top.

2. Herb-Buttered Croutons

   Make homemade croutons using stale bread tossed in garlic, rosemary, and butter-crispy cubes that add dimension with every bite.

3. Grilled Cheese with a Twist

   Try a sandwich with brie and caramelized onion, or sharp cheddar with apple slices. The contrast between savory, melty cheese and creamy soup is a match made in comfort food heaven.

4. Savory Scones or Biscuits

   Pumpkin and cheese scones or herbed buttermilk biscuits provide a flaky, hearty partner for the soup. Add a pat of salted butter and you’re golden.

5. Light Salad on the Side

   A fresh arugula salad with toasted walnuts, pomegranate seeds, and a balsamic vinaigrette helps cut through the soup’s richness and adds refreshing crunch.

6. Poached Egg or Roasted Chickpeas

   Top the soup with a perfectly poached egg or crispy roasted chickpeas for added protein and a delightful texture surprise.

Conclusion

James Martin’s butternut squash soup is a foundational recipe that effortlessly lends itself to interpretation. Whether you add exotic spices, infuse it with smoky depth, or finish with vibrant toppings, this soup is an adaptable canvas for culinary creativity.

With smart storage methods, it becomes a nourishing go-to you can savor throughout the week. And when paired with thoughtfully chosen sides-from rustic breads to zesty salads-this comforting classic becomes a satisfying, complete meal.

So ladle up a warm bowl, personalize it with your twist, and let it be the glowing centerpiece of your autumn table.

FAQs

What Ingredients Are Needed For James Martin’s Butternut Squash Soup?

James Martin’s butternut squash soup recipe requires a few simple ingredients: butternut squash, onion, garlic, vegetable stock, double cream, olive oil, and a seasoning of salt and pepper. Optional ingredients include fresh herbs like thyme or rosemary, and a pinch of nutmeg for added flavor.

How Long Does It Take To Prepare James Martin’s Butternut Squash Soup?

The preparation for James Martin’s butternut squash soup typically takes about 15-20 minutes, depending on your chopping skills. The cooking time is around 30-40 minutes, allowing the squash to soften and the flavors to blend together. So, you can expect the whole process to take roughly 1 hour from start to finish.

Can I Make James Martin’s Butternut Squash Soup Ahead Of Time?

Yes, you can make James Martin’s butternut squash soup ahead of time. The soup can be stored in an airtight container in the refrigerator for up to 3 days.

If you want to freeze it, you can keep it in the freezer for up to 3 months. Just make sure to reheat thoroughly before serving. The soup might thicken a bit after being stored, so you can add a little extra vegetable stock or water to reach your desired consistency.