Rosemary Conley’s butternut squash soup recipe

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serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 20 min
Cooking: 30 min

Nutrition per portion

Calories 129 kCal 6%
Fat 0.8g 1%
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  • Rosemary Conley’s butternut squash soup recipe is delicious, so easy to make and is the perfect winter warmer. Butternut squash, like its name, has a sweet rich buttery flavour, delicious in this thick, creamy Rosemary Conley soup recipe. This soup recipe serves 4 people and will take around 50 mins to prepare and cook. A portion of this soup works out at only 129 calories per serving – great, right? The lemon thyme and garlic in this recipe gives this soup a real boost of flavour and improves the flavour of the butternut squash too.


    • 900g (2lb) fresh butternut squash
    • 3 celery sticks, sliced
    • 2 medium onions, chopped
    • 1 garlic clove, crushed
    • 2tsp chopped fresh lemon thyme
    • 1ltr (2pts) vegetable stock
    • 2 bay leaves
    • Salt and freshly ground black pepper
    • 2tbsp virtually fat-free fromage frais
    • Chives to garnish


    • Cut the squash in half lengthways, using a large chopping knife. Remove the seeds and peel away the thick skin, using a small knife. Chop into small pieces. Place in a large saucepan with the celery, onions and garlic and dry-fry over a low heat for 2-3 mins.

    • Add the thyme, stock and bay and simmer gently until the vegetables are soft. Remove the bay and liquidise until smooth.

    • Return the soup to the pan, adjust the consistency with a little extra stock if required and season with salt and black pepper.

    • Just before serving, remove from the heat and stir in the fromage frais. Divide into serving bowls.

    • Serve the butternut squash soup with a swirl of fromage frais and a pinch of finely chopped chives.

    Top tip for making Rosemary Conley’s butternut squash soup

    Top tip: If you like, you can keep the butternut squash soup chunky by liquidising only half and mixing it with the unliquidised half.

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