Making this warming butternut squash soup in the soup maker is an easy, hands-off way to make lunch. This classic is tasty and so adaptable. I’ve got all the tips for making perfect soup every time!
Soup maker butternut soup
I love butternut squash! They’re available all year round, are packed with good things, are super affordable, can be used in so many ways and also make a delicious velvet smooth soup in the soup maker.
See also
- Soup maker lentil soup – inspired by a bowl of dal this soup is so comforting
- If you have a glut make soup maker courgette soup
- Carrot and parsnip soup in a soup maker is another delicious classic!
Love Your Soup Maker?
- All my soup maker recipes in one place!
- Soup maker hints and tips to get the best from your gadget
This recipe is so adaptable – the base is butternut but I’ve got lots of ideas to mix up the flavours and make a different version every time!
I cook for two but will batch my soup – cook once and eat twice or more – this butternut soup keeps for a few days in the fridge, and can be frozen.
I’ve given quantities, but as vegetables do not come in standard sizes, just use them as a guide and use the ingredients that you have. I’ll tell you my tricks and tips to ensure you make a perfectly textured soup every time.
Why make butternut squash soup in the soup maker?
- It is so delicious and velvet smooth!
- Largely hands off as the soup maker does the work and there is no danger of over cooking
- Adaptable recipe – easily change the flavours and quantities!
- Homemade is nearly always better and will be UPF free!
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions – so you can make ahead and fill the freezer.
Soup maker butternut squash soup – ingredients
- Butternut Squash – half a regular sized squash. If you want to skip the prep most supermarkets sell ready prepared squash, either fresh or frozen.
A butternut squash weighs about 1-1.5kg, so use about 650g of prepared squash in this recipe. If frozen let it defrost before cooking.
When buying a butternut squash, if you buy one shaped more like a column, with a smaller bulb at the end, you get more flesh and fewer seeds. - Celery – one stick or so as a savoury base – this will not make the soup taste of celery it just adds another layer of flavour. You can, of course leave it out.
- Onion – one regular brown onion, or you can use a red onion or a handful of shallots.
- Carrot – we early always have carrots in the fridge and it adds more flavour (carrot, onion and celery making the classic sofrito savoury base mix).
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance and as this is a blended soup you can simply throw the stock cube or pot into the soup maker.
- Seasoning – I’ve used garam masala for a little gently heat and warmth – but you can add chilli or curry powder, or leave it out.
- Olive oil – I like an unrefined extra virgin olive oil for sautéing the onion
How to make butternut squash soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker butternut squash soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Peel the onion and cut into quarters, put into the the soup maker along with the peeled garlic, and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.
Helen’s Fuss Free Tip
I’ve recently started sautéing in the soup maker without the central bung to let the steam escape. I think it gives a better result. However make sure you replace it when it comes to making the soup.
Step Two – Prepare the vegetables.
Butternut Squash – Scoop out the seeds and discard. Peel and roughly chop to pieces no bigger than 1.5″ / 3cm. You don’t need to be exact and leaving some skin on won’t matter.
Carrot – peel and chop.
Celery – destring and chop.
Step Three – Add the prepared butternut squash, carrot and celery to the soup maker.
Add the stock cube and the garam masala.
Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.
If I am making to freeze I use even less water so the soup takes up less space. You can always add a little more in part way through cooking if it is not blending properly.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Step Four – Put the lid on, and start the smooth soup program. Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
Step Five – When the machine has finished, taste and pulse in any seasoning as needed. I usually add a little pepper and salt and a generous pat of butter.
You can add some more liquid if needed at this stage to thin the soup.
Serving suggestion
Garnish with some fresh herbs and serve.
Variations
- Add different vegetables or even fruit to the butternut and onion base. Choose from carrot, celery, apple, orange, parsnip etc. Use enough to enhance to butternut squash.
- Change the spices – a little curry powder, chilli, turmeric, coriander or cumin all would work well.
- For a more intense soup roast the butternut squash first.
- Fresh lemon juice is a great flavour enhancer for many soups, and works very well here.
- Make the soup richer by adding a knob of butter at the end of cooking and briefly pulse it in. You can also use peanut butter or tahini (which will also thicken the soup)
- Add different fresh herbs at the end of cooking. I like to pulse them in rather than fully blend.
- Pulse in about 80ml / a third of a cup of cream at the end of cooking for a cream of butternut squash soup.
Storage
Fridge – Allow your soup maker butternut squash soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. I find that with soup maker soups they can separate as they defrost and will need a good stir as they are reheated.
If making an entire batch of this soup for the freezer then add less water at step three. Freeze and then dilute a little once defrosted.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug for safe and easy handling – it is easier to lift in and out, and I prefer not to reheat in plastic.
Hints and tips
- If your soup maker doesn’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker. If you decide to skip the sauté stage, don’t leave the oil out. You will miss it if you do.
- When adding water, never completely cover the ingredients. It’s easy to thin a soup that’s too thick, but not vice versa. Here are all my tips to thicken soup.
- Swirl a small amount of boiling water in the empty soup maker jug to get all the soup out, and add it to the rest of the soup. Then clean the jug as below.
- It is far easier to clean a soup maker while it is still warm. Rinse it under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
FAQS
Yes, absolutely. Use about 650g of frozen squash. Allow to defrost before starting cooking.
I think that the final soup will taste better if you do. However, if your machine doesn’t have a saute function, then you can use it raw. Simply chop and add with the other ingredients.
You do need to chop the vegetables up into chunks before adding, as the soup maker cannot handle whole vegetables. You can be very rough and ready, though, so you really don’t need to spend much time on this.
Having originally been sceptical about soup makers, I’m now an absolute convert, and sing the praises to all my friends. I love my Ninja Food Blender and Soup Maker (Ninja Foodi Cold & Hot Blender in the USA), using it several times a week in the colder months.
I now think it is worth it because you get great results for very little effort and crucially, you can walk away and leave it to do the work unattended.
Whether it is cheaper than stovetop probably depends on the recipe, as some soups are quick to make in a saucepan and some take quite a long time. It certainly won’t cost you more to use the soup maker and for some soups it will be cheaper.
More butternut squash recipes
Butternut Squash Soup in the Soup Maker
Ingredients
- 1 medium onion (1)
- 2 cloves garlic
- 1 tbsp olive oil
- ½ butternut squash (2)
- 1 carrot (3)
- 1 stick celery (4)
- 2 tsp garam masala
- 1 stock cube
- water – as per recipe
Instructions
- Saute the onion – Peel the onion and cut into quarters, put into the in the soup maker along with the peeled garlic, and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.1 medium onion, 1 tbsp olive oil, 2 cloves garlic
- Prepare the vegetables – While the onion is cooking prepare the vegetables. Butternut Squash – Scoop out the seeds and discard. Peel and roughly chop to pieces no bigger than 1.5 inch / 3cm. You don’t need to be exact and leaving some skin won’t matter.Carrot – peel and chopCelery – trim, destring and chop1 stick celery, ½ butternut squash, 1 carrot
- Load the soup maker – Once the onion has finished sautéing add the prepared butternut squash, carrot and celery to the soup maker.Add the stock cube and the garam masala.Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.2 tsp garam masala, 1 stock cube, water – as per recipe
- Cook the soup – Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
- Season to taste – When the machine has finished, taste and pulse in any seasoning as needed. I usually add a little pepper and salt and a generous pat of butter.You can add some more liquid if needed at this stage to thin the soup.
Notes
- Onion – about 100g / 1 medium
- Butternut Squash – about 650g prepared weight – this is about half a large squash. to save pre time you can buy ready prepared fresh or frozen butternut squash in the store. If froze let it defrost before adding to the soup maker.
- Carrot – about 80g / 1 medium
- Celery – about 40g / 1 stick. Optional, but even if you don’t like raw celery, it’s worth using. It add a wonderful layer of extra flavour, without making the soup taste of celery.
- Add different vegetables or even fruit to the butternut and onion base. Choose from carrot, celery, apple, orange, parsnip etc. Use enough to enhance to butternut squash.
- Change the spices – a little curry powder, chilli, turmeric, coriander or cumin all would work well.
- For a more intense soup roast the butternut squash first.
- Fresh lemon juice is a great flavour enhancer for many soups, and works very well here.
- Make the soup richer by adding a knob of butter at the end of cooking and briefly pulse it in. You can also use peanut butter or tahini (which will also thicken the soup).
- Add different fresh herbs at the end of cooking. I like to pulse them in rather than fully blend.
- Pulse in about 80ml / third of a cup of cream at the end of cooking for a cream of butternut squash soup.
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