Butternut Squash Soup

How to Make Butternut Squash Soup

Butternut squash soup is a wholesome, delicious meal, and each family has their own version – now, here’s one with a twist! Join me along with Emmy nominated recording artist Alfio from NYC as we turn the traditional pumpkin soup recipe into an Italian inspired one – you might be surprised by some of our special ingredients!

Watch video recipe:

BUTTERNUT SQUASH SOUP | Butternut Squash and Pumpkin Soup Recipe 

butternut squash soup

Alfio’s Top Tips To Make Butternut Squash Soup

Remove any seeds

Peel the skin off the Japanese pumpkin and make sure you remove any seeds.

Gently and often

Gently simmer and stir it every so often with a wooden spoon before adding any other ingredients

COOL it for awhile

Leave to cool for at least 10 minutes before blending so it is not too hot to work with and you don’t burn yourself!


Butternut Squash Soup

Vincenzo's Plate


  • Large deep non-stick pot
  • wooden spoon
  • Chopping-board
  • Sharp thick knife
  • Tablespoon
  • wooden spoon


  • 5 Medium sized red potatoes
  • ¼ Japanese Pumpkin Kabocha
  • Butternut pumpkin/squash
  • Medium size Spanish onion
  • 3 cloves Garlic
  • Fresh basil
  • Dried chilli
  • Rosemary
  • EVOO
  • Vegetable stock
  • Salt & Pepper
  • 350 ml Passata
  • 1 stock Cube 1L water
  • Mascarpone to serve


  • Peel the skin off the potatoes, then wash them under running water.
  • Pat them dry and then cut the potatoes in half, then again and into cubes, placing them into a bowl.
  • Next, peel the skin off the Japanese pumpkin and cut it into pieces, making sure you remove any seeds.
  • Cut your butternut squash in half, and then slice off the top and bottom parts before scooping out the seeds using a spoon.
  • Next you need to cut it into pieces and remove the skin, placing everything into a large mixing bowl.
  • Finely dice the Spanish onion along with the garlic cloves and put them to the side and chop up some fresh basil leaves and a few sprigs of rosemary.
  • Put a pot on the stove at a medium-high heat and add 3-4 tablespoons of extra virgin olive oil. Once this has heated up, add the rosemary, onions, garlic and basil.
  • Let this gently simmer, stirring it every so often with a wooden spoon before adding half a cup of vegetable stock.
  • To season, add salt, pepper and dry chilli (if you can handle it!) and continue to mix through.
  • Once the onions have started to soften, add the passata and mix once again, leaving on a medium temperature to cook through.
  • Now it’s time for the key pumpkin soup ingredient – pumpkin! Add in the pumpkin and potatoes you cut up earlier and cover them with the remaining chicken stock and 4 x cups of boiling water.
  • Add 3-4 more fresh basil leaves and a few more sprinkles of salt, then mix through once again.
  • Leave the vegetables on a medium heat for up to 40 minutes (or until it all starts to soften) stirring every 5-10 minutes.
  • Now, using a hand blender, mix the ingredients well while still in the pot, creating a rich, thick puree. You can make it as thick or as smooth as you prefer at this point
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Tried this recipe?Let us know how it was!

How to serve Butternut Squash Soup

Once the butternut squash soup is ready, you can serve it into bowls – our secret touch, is to then add a scoop of mascarpone cream….and mix it through, you will be surprised how incredibly delicious this mix really is!



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