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When life gives you butternut squash, make soup and freeze it for later! Scroll down for instructions on freezing soup in individual portions.Jump to Recipe
This spicy roasted butternut squash soup recipe makes 6 portion and comes in at £0.40 per portion.
I made this soup at the beginning of Autumn. The landscape in my garden was flecked with browns, oranges and yellows, and I was in the mood for healthy comfort food. Since then, I’ve been making lots of different soups, with a bulk cooking twist.
As I’m always short on time, when I made soup, I make a batch. Then I freeze it, and reheat on the stove for an easy, but comforting, lunch.
Making up soup was simple, but storing them in a batch-friendly way, on the other hand, was an enigma. How do you store soup in batches without taking up a ton of room in the freezer? This took me several tries to figure it out, but I think I’ve come up with a winner. So read on, and all with be revealed.
As for this spicy roasted butternut squash soup recipe, this one is a keeper. Print the recipe card or bookmark this page, and make it this weekend. It is so simple, with five core ingredients. That means every ingredient has a chance to shine. And it means less prep work. Also, less expensive than buying a bunch of ingredients for a pinch here, and a half a tsp there. (Read more about how I slash the cost of cooking here!)
This is cheap, comforting, healthy soup at it’s finest.
What makes this soup spicy?
This spicy roasted butternut squash has a secret weapon: smoked paprika! Smoked paprika is one of those spices that we can’t get enough of at home. It’s in a lot of my recipes (this pulled pork, for example).
In this recipe, it takes the roasted butternut squash soup to another level, lending it’s smokey sweetness to the charred butternut squash to give real depth of flavour. This simple soup only has a few ingredients, but scores high on the flavour scale thanks to the added smoked paprika.
Do you need to peel butternut squash before roasting?
I’ve only recently discovered that you do not have to peel butternut squash before roasting! When I made this soup, I peeled the squash. In my next batch, I’ll give peeling a miss and try it out.
Is butternut squash soup healthy?
Butternut squash is nutrient-rich in Vitamin A and C, fibre, magnesium and potassium.
This recipe is simple for a reason; to cut out the chemical nasties you get in processed and prepackaged soups. So it each mouthful, you are getting only pure, fresh veg and spice.
What is butternut squash soup good with?
I served mine with a sprinkling of croutons and a slice of hot, buttered English muffin on the side. It was epic. Seriously, I’m writing this before breakfast and I could already eat this combination again.
Spicy Roasted Butternut Squash Soup Recipe Breakdown
Cost to Make: £2.83
Cost per Portion: £0.40
Prep time: 15 minutes
Cooking time: 45 minutes
2 butternut squash, deseeded and chopped into chunks (peeled or not, it’s up to you)
1 onion, chopped into chunks
2 tbsp smoked paprika
2 tbsp olive oil
Chicken stock, made up according to package instructions, enough to cover (see method)
Salt and pepper, to season
Toss the butternut squash, onion, smoked paprika and oil together in a large roast dish. Season well. Ensure everything is evenly spread on the dish, then place in the oven and roast at 180c for 45 minutes, or until the butternut squash is soft and slightly charred.
Take the dish out of the oven and scrape the roasted mix into a large container or blender. Pour in the chicken stock (preferably hot, at this stage), just enough to cover the roasted ingredients. Then blend everything together until the soup is smooth.
If the soup is piping hot, serve immediately. Otherwise, heat through and ladle into bowls with the topping of your choosing. I served mine with croutons and hot, buttered bread. If you are in the mood for comfort food on a cold day, serving this way is perfect.
Spicy Roasted Butternut Squash Soup
- 2 butternut squash chopped into chunks
- 1 onion chopped into chunks
- 2 tbsp smoked paprika
- 2 tbsp olive oil
- chicken stock (enough to cover ingredients when blending) made up according to package instructions
- salt and pepper to taste
- Toss the butternut squash, onion, smoked paprika and oil together in a large roast dish. Season well. Ensure everything is evenly spread on the dish, then place in the oven and roast at 180c for 45 minutes, or until the butternut squash is soft and slightly charred.
- Take the dish out of the oven and scrape the roasted mix into a large container or blender. Pour in the chicken stock (preferably hot, at this stage), just enough to cover the roasted ingredients. Then blend everything together until the soup is smooth.
- If the soup is piping hot, serve immediately. Otherwise, heat through and ladle into bowls with the topping of your choosing. I served mine with croutons and hot, buttered bread. If you are in the mood for comfort food on a cold day, serving this way is perfect.
How to Store Soup in Perfect Portions
As this is a batch cooked recipe, you’ll have lots of portions of soup that you can store for another day. I love making big batches of soup and having a variety in the freezer, ready for an easy lunch.
I store my soup in soup can-shaped blocks, which are easily stored in these reusable bags. Storing this way has a lot of advantages, such as:
- Soups are frozen in individual portions, meaning no waste compared to storing several frozen portions together
- The reusable bags are really easy to clean compared with ladling soup straight into them (and the bags don’t discolour either!)
- Can easily be transferred to a tupperware cup to take into work, or on the go.
Ok, so here’s my super easy batch prepped soup storage method:
- Ladle soup into individual tupperware cups.
- Put into the freezer overnight.
- In the morning, run the tupperware cups under tepid water until the frozen soup can be shaken out of the cup.
- Store your individual soups in a reusable bag. So easy!
As an organising fanatic (yes, I know this is pretty sad), I get actual joy from filling my freezer full of these beautiful little blocks of colour, from this lovely roasted butternut squash, to homemade creamy mushroom and my current obsession: spicy chicken noodle. It makes me feel like I’m the Home Edit (or at least, they would give me their stamp of approval!).
An added bonus of my soup storage method is that you can slide your soup back into the tupperware cup you froze it in when you are grabbing lunch on the go!
Let me know in the comments if you’ve tried this recipe, or my easy way to freeze and store soup. I hope you love both as much as I do!
Want more freezer meal recipes? Check out this bolognese recipe here.