This James Martin Butternut Squash Soup is a comforting, velvety soup with a subtle sweetness and rich flavor that’s perfect for chilly days or as a starter for a special meal. Butternut squash is the star of this dish, roasted to perfection and then blended into a smooth and creamy texture. This simple recipe requires minimal ingredients, making it a quick and delicious option for lunch or dinner.
James Martin Butternut Squash Soup
James Martin’s Butternut Squash Soup is a creamy and flavorful soup made by roasting butternut squash to bring out its natural sweetness, then blending it with a few simple ingredients like onions, garlic, and stock. The result is a smooth, rich soup with a deep, satisfying flavor that can be served as a light meal or alongside crusty bread for a more filling dish.
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Why You Should Try This Recipe
- Simple ingredients with big flavors.
- Perfect for warming up on cold days.
- Roasting the squash enhances its sweetness.
- Great for meal prep and storing in the fridge or freezer.
- A nutritious and low-calorie meal or starter.
- Easily customizable with added spices or garnishes.
- Pairs well with crusty bread or as a side to grilled meats.
Ingredients Needed to Make James Martin Butternut Squash Soup
- Butternut squash (1 large, peeled and chopped): The star ingredient, providing a sweet, earthy flavor.
- Onion (1 large, finely chopped): Adds depth and sweetness to the soup.
- Garlic (2 cloves, minced): Enhances the flavor with its aromatic touch.
- Olive oil (2 tbsp): For roasting the squash and sautéing the onions.
- Vegetable stock (1 liter): The base for the soup, adding a savory depth.
- Double cream (100ml, optional): Adds a rich, creamy texture to the soup.
- Salt and pepper: To taste.
- Fresh thyme (for garnish): Adds a fresh, herby finish to the soup.
Equipment
- Large roasting tray
- Large saucepan
- Hand blender or countertop blender
- Wooden spoon
- Knife and cutting board
Instructions to Make James Martin Butternut Squash Soup
- Preheat the oven to 200°C (400°F). Line a roasting tray with parchment paper.
- Prepare the butternut squash: Place the peeled and chopped butternut squash on the tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the squash is tender and golden.
- Sauté the onions and garlic: In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes, until softened and translucent.
- Add the roasted squash: Once the squash is done roasting, add it to the saucepan with the onions and garlic.
- Pour in the vegetable stock: Stir the mixture, then pour in the vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Blend the soup: Using a hand blender or transferring the soup in batches to a countertop blender, blend the mixture until smooth and creamy.
- Stir in the cream (optional): For a richer soup, stir in the double cream and heat through for another 2 minutes. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh thyme leaves. Serve with crusty bread on the side.
What Goes Well with James Martin Butternut Squash Soup?
- Crusty bread: A warm loaf of crusty bread, such as sourdough or a baguette, pairs perfectly with this creamy soup.
- Grilled cheese sandwich: The rich, cheesy flavor complements the sweetness of the butternut squash.
- Salad: A simple green salad with a light vinaigrette adds freshness and balances the rich soup.
- Roasted seeds: Sprinkle pumpkin or sunflower seeds on top for added crunch and texture.
- Crème fraîche: A dollop of crème fraîche adds extra creaminess and a slight tang to the soup.
- Beef Bacon bits: Crispy bacon crumbles add a savory, smoky contrast to the sweetness of the squash.
- Herb oil drizzle: A drizzle of basil or parsley oil adds an extra layer of flavor and color.
Expert Tips for Making the Best James Martin Butternut Squash Soup
- Roast the squash: Roasting the butternut squash brings out its natural sweetness and adds depth to the soup.
- Blend thoroughly: Make sure to blend the soup well to achieve a smooth, creamy texture.
- Adjust the thickness: If the soup is too thick, you can add more stock or water to reach your desired consistency.
- Don’t overcook the garlic: Cook the garlic just until fragrant, as overcooking can make it bitter.
- Use fresh herbs: Garnishing with fresh thyme or rosemary enhances the flavor and adds brightness.
- Make it dairy-free: Skip the cream or use coconut milk for a dairy-free version with a subtle coconut flavor.
Easy Variations of James Martin Butternut Squash Soup
- Add spices: For a spiced twist, add a pinch of curry powder, cumin, or nutmeg while sautéing the onions.
- Make it vegan: Replace the cream with coconut milk or leave it out entirely for a vegan version.
- Carrot and squash soup: Add a couple of chopped carrots when roasting the squash for extra sweetness.
- Spicy squash soup: Add a chopped chili or a dash of cayenne pepper for a kick of heat.
- Add ginger: Freshly grated ginger adds warmth and complexity to the flavor of the soup.
- Squash and apple soup: For a touch of sweetness, add a peeled and chopped apple to the mix before blending.
Best Practices to Store James Martin Butternut Squash Soup
- Refrigerate leftovers: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage: The soup freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion for convenience: Freeze the soup in individual portions to make it easy to reheat only what you need.
Best Practices to Reheat James Martin Butternut Squash Soup
- Reheat on the stovetop: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Microwave for quick reheating: Place the soup in a microwave-safe bowl, cover, and heat in 1-minute increments, stirring between each, until hot.
- Add liquid if necessary: If the soup thickens after refrigeration or freezing, add a splash of water or stock while reheating to adjust the consistency.
How Can I Make James Martin Butternut Squash Soup Healthier?
- Skip the cream: Leave out the cream for a lighter, dairy-free version.
- Use low-sodium stock: Opt for low-sodium vegetable stock to reduce the salt content.
- Add more vegetables: Incorporate carrots, sweet potatoes, or celery for additional nutrients.
- Top with seeds: Add roasted pumpkin or sunflower seeds for a boost of healthy fats and texture.
Nutrition Value (per serving):
- Calories: 180
- Fat: 10g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 4g
FAQs
Can I freeze James Martin Butternut Squash Soup?
Yes, you can freeze James Martin Butternut Squash Soup. Let the soup cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
How do I make butternut squash soup thicker?
To thicken butternut squash soup, you can simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, you can add a cooked potato or additional roasted vegetables before blending, which will naturally thicken the soup.
Can I make butternut squash soup without cream?
Yes, you can make butternut squash soup without cream. The soup will still be creamy due to the texture of the butternut squash itself. For a dairy-free option, you can substitute cream with coconut milk or almond milk for a similar creamy consistency.
Do I need to peel the butternut squash for soup?
Yes, it’s best to peel the butternut squash before making soup. The skin can be tough and fibrous, which affects the smooth texture of the soup. Use a sharp vegetable peeler to remove the skin before chopping the squash into pieces.
Final Words
James Martin’s Butternut Squash Soup is a comforting and delicious dish that’s perfect for any time of year. With its velvety texture and rich flavor, this soup is sure to become a favorite in your household.
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James Martin Butternut Squash Soup
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and blending
- Cuisine: British
Description
James Martin’s Butternut Squash Soup is a creamy and flavorful soup made by roasting butternut squash to bring out its natural sweetness, then blending it with a few simple ingredients like onions, garlic, and stock. The result is a smooth, rich soup with a deep, satisfying flavor that can be served as a light meal or alongside crusty bread for a more filling dish.
Ingredients
- Butternut squash (1 large, peeled and chopped): The star ingredient, providing a sweet, earthy flavor.
- Onion (1 large, finely chopped): Adds depth and sweetness to the soup.
- Garlic (2 cloves, minced): Enhances the flavor with its aromatic touch.
- Olive oil (2 tbsp): For roasting the squash and sautéing the onions.
- Vegetable stock (1 liter): The base for the soup, adding a savory depth.
- Double cream (100ml, optional): Adds a rich, creamy texture to the soup.
- Salt and pepper: To taste.
- Fresh thyme (for garnish): Adds a fresh, herby finish to the soup.
Instructions
- Preheat the oven to 200°C (400°F). Line a roasting tray with parchment paper.
- Prepare the butternut squash: Place the peeled and chopped butternut squash on the tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the squash is tender and golden.
- Sauté the onions and garlic: In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes, until softened and translucent.
- Add the roasted squash: Once the squash is done roasting, add it to the saucepan with the onions and garlic.
- Pour in the vegetable stock: Stir the mixture, then pour in the vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Blend the soup: Using a hand blender or transferring the soup in batches to a countertop blender, blend the mixture until smooth and creamy.
- Stir in the cream (optional): For a richer soup, stir in the double cream and heat through for another 2 minutes. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh thyme leaves. Serve with crusty bread on the side.
