Butternut squash soup

Name: Butternut squash soup
Yield: Serves 6
Ingredients: 3 tbsp sunflower oil; 2 medium onions, finely chopped; 2 cloves garlic, finely chopped; 1/2 Thai chilli (or to taste), roughly chopped; 1tsp peeled, finely chopped ginger; 2tsp garam masala; 2tsp turmeric; 1tsp ground coriander; 1.4kg butternut squash; 400ml tin organic coconut milk; Juice of 1 lemon, or to taste; 3 tbsp Greek yogurt, to serve; Handful coriander leaves, to serve

This butternut squash soup is the perfect easy lunch or dinner. The coconut and lemon juice adds an unexpected lightness to its delicate spicy flavour

By Sybil Kapoor

1 September 2025

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Helen Cathcart

This butternut squash soup is one of our easiest soup recipes, and can be whipped up in under an hour. It's the perfect thing to make as the weather cools down and we celebrate the glut of autumnal produce.

Butternut squash is available all year around but it's at its best throughout autumn and winter, meaning there's always a good opportunity to make this butternut squash soup recipe. Enjoy it at lunch or dinner with a nice crusty baguette on the side and lots of butter.

To serve: Crusty bread

Photographs: Helen Cathcart | Food styling and preparation: Rosie Birkett | Prop styling: Linda Berlin

Butternut squash and caramelised onion galette

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Recipe notes