Butternut Squash Soup with Parmesan Croutons – Warm, Wholesome and Full of Flavour

Let’s talk about the kind of meal that feels like a hug — warm, nourishing, and perfect for a midweek pick-me-up or a quiet Sunday supper. That’s the magic of Butternut Squash Soup. It’s simple, affordable, and somehow manages to be both comforting and elegant. It doesn’t need much — just a good squash, a bit of garlic, some time to simmer, and maybe a drizzle of Wilson’s Rosemary or Garlic Flavoured Oil to round it all off.

This time of year, butternut really shines. Its natural sweetness and velvety texture make it an ideal soup base, especially when paired with aromatic herbs and a proper homemade crouton (because life’s too short for soggy bread).

And let’s be honest — Butternut Squash Soup is the ultimate batch cook hero. Make a big pot, freeze a few portions, and future you will be very grateful. It’s also wonderfully versatile: enjoy it smooth and simple, or layer in extras like chilli flakes, a spoonful of crème fraîche, or crunchy roasted seeds.

We’re particularly smitten with this version, which balances richness with brightness and takes things up a notch with parmesan croutons that are crispy, cheesy, and very necessary. We swap out the olive oil in the croutons for Wilson’s Garlic or Rosemary Flavoured Oil, and the result is next level.

Butternut squash is naturally rich in vitamins A and C, plus it’s full of fibre and has a lovely earthy sweetness that doesn’t need a lot of fussing. When roasted or gently simmered with onion and garlic, it transforms into something deeply satisfying — especially when blitzed into a silky, spoonable soup.

Adding a drizzle of flavoured oil brings out the natural richness without overpowering the dish. Wilson’s Garlic Flavoured Oil adds mellow depth, while Rosemary Flavoured Oil brings a slightly herbaceous twist that works beautifully with roasted squash.

The real kicker? Those golden parmesan croutons. Crispy on the outside, soft in the middle, and soaked with flavour — they’re the kind of detail that turns a humble soup into a dinner worth repeating.

Butternut Squash Soup

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.

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Cook Time 55

Servings: 8

Ingredients Method

Ingredients

2 red onions
2 carrots
4 cloves of garlic
2 sticks of celery
½ –1 fresh red chilli
2 sprigs of fresh rosemary
olive oil
16 fresh sage leaves
2 kg butternut squash onion squash or musque de Provence
2 litres organic chicken or vegetable stock
extra virgin olive oil

Croutons

Extra Virgin Olive Oil
16 Slices of Ciabatta Bread
Parmesan Cheese

Method

Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
Meanwhile, halve, deseed and rough chop the squash. When the time’s up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

You can garnish it with toasted seeds, swirl in some coconut cream or crème fraîche, or go all-in with the croutons — because why not?