Creamy Butternut Squash Soup

With the miserable weather we’ve had recently, there’s nothing nicer than a warming bowl of soup for lunch. Not only is this soup deliciously sweet and cream, it’s also super easy, cheap and healthy too!


Serves 3-4


  • 1 red onion, chopped
  • 1 red chilli, deseeded finely chopped
  • 1 garlic clove, chopped
  • 1 medium sized butternut squash, peeled and cubed
  • 600ml stock – made using 1 low salt chicken or vegetable oxo cubes
  • 100g cream cheese – I used Philadelphia extra light


  1. Fry the onion, garlic and chilli for several minutes until softened
  2. Add the butternut squash and stock. Bring it to the boil, then reduce the heat and simmer for 35-40 minutes until the butternut squash has softened
  3. Blend it all using a hand blender until smooth
  4. Stir in Philadelphia and gently heat for several minutes until it has all melted
  5. Season with plenty of salt and pepper to taste, then serve

Tips and Ideas:

  • This soup freezes well, so portion it into sandwich boxes for other days too
  • Buy prepared butternut squash if you can get it as it’s hard to cut!

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