Cozy Jamie Oliver Butternut Squash And Apple Soup Recipe

Jamie Oliver’s butternut squash and apple soup bursts with autumnal magic in every spoonful.

Vibrant golden hues hint at the flavor symphony nestled within this comforting bowl.

Ripe apples and earthy squash perform a delicate culinary dance that tantalizes the senses.

Subtle spices weave through the silky blend, creating layers of warmth and complexity.

Each ingredient tells a story of seasonal abundance and thoughtful cooking.

Creamy textures wrap around your palate like a soft, delicious hug.

Get ready to transform simple ingredients into a soul-warming masterpiece that celebrates fall’s delectable bounty.

Serving Jamie Oliver Butternut Squash & Apple Soup

• Garnish with Herbal Elegance: Sprinkle fresh chopped sage or rosemary on top to enhance the soup's aromatic profile and add a vibrant green color contrast.
• Pair with Crusty Companions: Serve alongside toasted sourdough bread, whole grain crackers, or rustic ciabatta slices for a delightful textural complement.
• Create Creamy Swirls: Add a gentle drizzle of coconut cream or Greek yogurt in a circular pattern, creating a beautiful visual and adding a tangy richness to the soup.
• Elevate with Crunchy Toppings: Scatter toasted pumpkin seeds or crispy sage leaves for an unexpected crunch that brings delightful texture and nutty flavor to each spoonful.

Store & Plan Ahead with Jamie Oliver Butternut Soup

• Meal Planning & Storage Advice
• Batch Prep Like a Pro: Whip up a double or triple batch of this butternut squash soup and store extra portions in airtight containers for quick weeknight meals. Refrigerated soup stays fresh for 4-5 days, making meal planning a breeze.
• Freeze for Future Comfort: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze up to 3 months for instant comfort food whenever cravings strike. Thaw overnight in the refrigerator before reheating.
• Smart Reheating Technique: Warm leftover soup in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of vegetable broth or coconut milk to restore the original creamy consistency if the soup thickens during storage.
• Portable Lunch Solution: Pack cooled soup in leak-proof containers for a nourishing work or school lunch. Keep soup chilled in an insulated lunch bag with an ice pack to maintain food safety and deliciousness.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 230 kcal

Servings: 4

Ingredients for Jamie Oliver Butternut Squash & Apple Soup

• Apple: Select a crisp, sweet variety like Honeycrisp or Gala for a subtle fruity undertone.
• Onion: Choose a yellow onion for a mild, slightly sweet flavor profile.
• Sage: Pick fresh, vibrant green leaves with no wilting or brown spots.
• Rosemary: Look for sprigs with sturdy, fragrant needles and bright green color.
• Garlic: Select firm, plump cloves without any green sprouts or soft spots.
• Salt: Use fine sea salt for even distribution and clean mineral taste.

• Butternut Squash: Pick a heavy, firm squash with deep orange color and no soft spots.
• Coconut Milk: Select full-fat, unsweetened version for rich, creamy consistency.
• Vegetable Broth: Choose low-sodium option to control overall soup seasoning.

• Olive Oil: Pick extra virgin for deeper, more robust flavor profile.

Equipment Guide for Jamie Oliver Butternut Apple Soup

• Large Pot: Heavy-bottomed, spacious cookware perfect for simmering and developing deep flavors.
• Cutting Board: Sturdy surface for chopping vegetables and herbs safely.
• Chef's Knife: Sharp blade for precise dicing of apple, onion, and herbs.
• Immersion Blender: Handheld tool for quick, smooth blending directly in the pot.
• Standard Blender (alternative): Powerful appliance with a vented lid for creamy puréeing.
• Wooden Spoon: Great for stirring and scraping bottom of pot while sautéing.
• Measuring Cups: Ensures accurate liquid ingredient portions.
• Measuring Spoons: Helps maintain perfect seasoning balance.

Cooking Instructions for Jamie Oliver Butternut Apple Soup

• Kickstart The Flavor Explosion

Warm olive oil in a spacious cooking pot over medium-high heat. Toss in diced apple and chopped onion, dancing them around until onions turn translucent and glassy. Sprinkle fresh sage, rosemary, minced garlic, and a whisper of salt into the mix. Let the herbs sing and release their aromatic magic for a couple of minutes.

• Build The Liquid Landscape

Drop butternut squash chunks into the fragrant base. Pour in creamy coconut milk and robust vegetable broth. Stir everything together with enthusiasm, allowing the ingredients to get acquainted. Bring the liquid to a vibrant, bubbling boil that signals the start of something delicious.

• Create Smooth Transformation

Lower the heat and let the soup simmer gently. Watch as the squash softens and flavors intermingle, creating a harmonious blend. After about 10 minutes, the soup will be ready for its creamy makeover. Use an immersion blender to transform the mixture into a velvety masterpiece. If you prefer, carefully transfer to a standard blender and whirl until silky smooth.

• Serve With Soul

Ladle the soup into warm bowls, letting its rich aroma fill the room. Each spoonful promises comfort, warmth, and a celebration of seasonal ingredients. Enjoy your culinary creation straight from the pot, savoring every luxurious bite.

Jamie Oliver Butternut Apple Soup Tips & Options

• Boost Flavor Intensity: Roast the butternut squash and onions before adding them to the pot to deepen the caramelized notes and enhance overall taste complexity.
• Make It Spicy: Stir in a pinch of red pepper flakes or a dash of cayenne powder during the sautéing stage for a warming, subtle heat that complements the soup's creamy texture.
• Protein Power-Up: Top the finished soup with crispy pancetta bits, shredded rotisserie chicken, or toasted pumpkin seeds to add protein and create delightful textural contrast.
• Dairy-Free Decadence: Swap coconut milk with cashew cream or almond milk for alternative dairy-free creaminess that maintains the soup's luxurious mouthfeel while introducing unique nutty undertones.

Comforting Jamie Oliver Butternut Squash And Apple Soup Recipe

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4.8 from 20 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Hearty butternut squash and apple soup showcases seasonal ingredients from British kitchens. Creamy textures and warming spices invite comfort during chilly autumn days, drawing you closer to delightful home cooking.

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Ingredients

Scale 1x2x3x

• 1 small butternut squash (about 5–6 cups/800 g), peeled and diced
• 3 cups (710 ml) vegetable broth
• 1 13.5 oz (400 ml) can full-fat coconut milk
• 1 small yellow onion, diced
• 2–3 cloves garlic, minced
• 1 tbsp (15 ml) olive oil
• ½ tbsp (7.5 ml) fresh rosemary, chopped (or 1 tsp/5 ml dried)
• 1 tsp (5 ml) fresh sage, finely chopped (or ½ tsp/2.5 ml dried)
• Salt
• Black pepper

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Instructions

1. Sauté Aromatics: Heat oil in a large Dutch oven over medium-high heat. Combine diced apple and onion, cooking until onions become translucent and emit a fragrant aroma, about 3-4 minutes.
2. Infuse Herbs: Introduce sage, rosemary, garlic, and salt to the sautéed mixture. Allow herbs to release their essential oils, intensifying the soup’s flavor profile for 1-2 minutes.
3. Simmer Base: Add butternut squash, coconut milk, and vegetable broth to the pot. Bring the liquid to a vigorous boil, ensuring all ingredients are thoroughly integrated.
4. Tenderize Squash: Reduce heat to medium-low, letting the mixture simmer uncovered. Cook until butternut squash becomes fork-tender and easily mashed, approximately 10-12 minutes.
5. Blend and Finish: Transfer the soup to a blender or use an immersion blender to create a silky-smooth consistency. Carefully puree until the soup reaches a creamy, velvety texture. Adjust seasoning with salt and pepper to taste. Optional: Garnish with a coconut cream drizzle or toasted pumpkin seeds before serving.

Notes

• Maximize Flavor Intensity: Sauté apples and onions until they release their natural sugars, creating a deeper, more complex base for the soup.
• Herb Technique: Briefly cook fresh herbs to unlock their aromatic oils, intensifying the overall flavor profile of the dish.
• Blending Secrets: Use an immersion blender for easier cleanup, or remove blender’s center cap to prevent pressure buildup when pureeing hot soup.
• Texture Tip: Simmer squash just until fork-tender to maintain its natural sweetness and prevent overcooking, which can make the soup watery.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 230
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg