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5 from 8 votes

Spinach & Butternut Squash Soup - simply delicious!

Spinach & Butternut Squash Soup is healthy and delicious with a creamy texture.
Course Starter
Cuisine British
Keyword Butternut Squash, soup, Spinach
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 4
Author Camilla Hawkins


  • 1 tbsp rapeseed oil
  • 25 g butter or to make vegan use another 1 tbsp rapeseed oil
  • 1 onion diced
  • 1 garlic clove crushed
  • 1 leek sliced
  • 500 g butternut squash about ½ a squash
  • 800 mls vegetable or chicken stock
  • 240 g bag baby leaf spinach
  • freshly ground pepper
  • Garnish
  • onion salad crispies


  • Heat the oil and butter in a large pan over a medium heat.
  • Add the onion, leek and garlic and soften for 5 minutes, stirring occasionally.
  • Add the butternut squash and fry for another 5 minutes (or until onions and leeks softened), stirring again.
  • Add the stock and pepper and bring to the boil.
  • Lower the heat and simmer for 15 minutes under a lid.
  • Add the spinach leaves, replace the lid and allow to wilt (about 5 minutes).
  • Blend the soup and serve garnished with onion salad crispies.