Butternut Squash Soup Jamie Oliver Recipe

There’s something incredibly comforting about a bowl of butternut squash soup, especially when the weather turns chilly. It’s a dish that wraps you up in warmth, with its velvety texture and subtly sweet, earthy flavor. Whether you’re serving it as a starter at dinner or enjoying it as a lunch on a cold day, it never fails to deliver both taste and nutrition. Jamie Oliver, the celebrated British chef, has taken this classic soup and given it a delightful twist that makes it feel both rustic and refined. In this article, we’ll walk through his recipe, breaking down the ingredients, the cooking process, and offering expert tips to make sure you get it just right.

So, get your apron on, grab your ingredients, and let’s dive into making a bowl of rich, creamy butternut squash soup that’s guaranteed to make your taste buds dance.

Butternut Squash Soup Jamie Oliver Recipe

Jamie Oliver’s version of butternut squash soup is both simple and packed with flavor. He sticks to the basics but elevates the dish with his signature flair. The key here is letting the natural sweetness of the squash shine through while layering in flavors with fresh herbs, garlic, and a touch of cream to finish it off. Here’s how Jamie does it:

Ingredients Needed

For Jamie’s butternut squash soup, you’ll need:

• 1 medium butternut squash – about 1.5 to 2 pounds. Make sure it’s ripe for the sweetest flavor.
• 1 large onion, peeled and chopped – gives the soup a savory depth.
• 2 cloves of garlic, minced – adds a fragrant kick to the base.
• 1 large carrot, peeled and chopped – brings a subtle sweetness and extra body.
• 1 celery stalk, chopped – for an aromatic base.
• 1 liter (about 4 cups) of vegetable stock – for the liquid base, use a good-quality stock for the best flavor.
• A couple of sprigs of fresh thyme – you could also use sage or rosemary for different flavor profiles.
• Olive oil – for sautéing the vegetables.
• Salt and freshly ground black pepper – for seasoning.
• A pinch of ground cumin or nutmeg (optional) – this adds warmth and an extra layer of spice.
• A splash of cream or coconut milk – to make the soup silky and smooth.

Cooking Instructions

Now that you’ve got all the ingredients together, it’s time to bring everything to life! Follow these steps to create your perfect bowl of butternut squash soup:

1. Prep the butternut squash: Start by peeling and chopping the butternut squash into small cubes (about 1-inch). This will help it cook faster and more evenly.
2. Cook the aromatics: Heat about 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion, carrot, and celery. Cook for about 10 minutes, stirring occasionally, until the veggies soften and the onion turns translucent.
3. Add garlic and spices: Once the vegetables are softened, add the minced garlic and cook for another minute. Stir in a pinch of cumin or nutmeg (if using), and allow the spices to bloom in the heat.
4. Cook the squash: Toss in the cubed butternut squash and fresh thyme. Stir everything together so the squash is coated in the oil and spices. Let this cook for about 5 minutes, just to begin softening the squash.
5. Add stock and simmer: Pour in the vegetable stock, ensuring the vegetables are just covered. Bring the pot to a simmer, then reduce the heat and let it gently simmer for 20-25 minutes, or until the squash is tender and easily pierced with a fork.
6. Blend the soup: Once the squash is cooked through, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender, blending in batches.
7. Finish with cream: Stir in a splash of cream or coconut milk to make the soup extra rich and smooth. Taste and adjust the seasoning with salt and pepper.
8. Serve: Ladle the soup into bowls. For an extra touch, you can drizzle a little more cream on top, sprinkle some fresh herbs, or even add a few roasted seeds for crunch.

Ingredient Insights

To truly appreciate this soup, let’s take a closer look at the ingredients that make it so special:

• Butternut Squash: The star of the show! Butternut squash is packed with vitamins A and C, making this soup not only delicious but healthy. Its naturally sweet flavor pairs beautifully with savory elements like onion and garlic.
• Onion and Garlic: These are your base aromatics, giving the soup its hearty, savory undertone. Garlic, in particular, adds a layer of richness that elevates the sweetness of the squash.
• Carrot and Celery: These two veggies bring additional sweetness and a savory backbone to the dish. They also help to balance the flavors, so the soup doesn’t become too one-note.
• Vegetable Stock: A good-quality vegetable stock is crucial here. It should be flavorful but not overpowering. The stock helps bind all the ingredients together while also adding moisture to cook the squash.
• Cream or Coconut Milk: The cream adds richness and silkiness to the soup, making it feel indulgent without being overly heavy. Coconut milk offers a slight tropical twist and is great for those seeking a dairy-free version.

Expert Tips

• Roast the squash for extra flavor: If you have the time, consider roasting the butternut squash in the oven before adding it to the soup. This caramelizes the sugars in the squash and intensifies its natural sweetness. Simply toss the cubed squash with olive oil, salt, and pepper, and roast in a 400°F oven for 25-30 minutes.
• Adjust consistency: If you prefer a thicker soup, blend less liquid in at the beginning, and if you want a thinner consistency, feel free to add more stock or water.
• Add some heat: If you enjoy a bit of spice, consider adding a pinch of chili flakes or a diced fresh chili to the soup along with the garlic.
• Make it ahead: This soup actually tastes better the next day as the flavors continue to meld. It’s perfect for meal prepping and can be stored in the fridge for up to 3 days, or frozen for up to 3 months.

Recipe Variations

This recipe is quite adaptable. Here are a few variations you can try based on your preferences:

• Add Apple: For a subtle sweetness, toss in a peeled and chopped apple (like Granny Smith) when cooking the squash. The apple’s tartness complements the sweetness of the squash.
• Go Vegan: Skip the cream and use coconut milk or almond milk for a dairy-free version. This also works for people following a vegan diet.
• Spicy butternut squash soup: For those who like a bit of heat, add a diced jalapeño or red chili when sautéing the onions and garlic. A pinch of smoked paprika also adds an interesting smokiness.
• Roasted Garlic: For a deeper, more complex flavor, roast the garlic cloves until soft and caramelized, and add them to the soup in place of raw garlic.
• Top with croutons or seeds: To add texture and a bit of crunch, consider topping your soup with toasted croutons or roasted pumpkin seeds. These make great contrasts to the creamy texture.

Final Words

Butternut squash soup is one of those dishes that feels like a warm hug. It’s simple, but when done right, it can be incredibly satisfying. Jamie Oliver’s recipe captures the essence of what makes butternut squash soup so special: it’s easy to make, full of flavor, and leaves you feeling cozy and nourished.

Whether you’re a seasoned cook or a beginner, this recipe is approachable and flexible enough for everyone to enjoy. It offers plenty of opportunities to experiment with flavors, textures, and toppings, so you can make it your own.