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- 125 g (4oz) butter
- 2 Spanish onions, roughly chopped
- Around 1.6 kg (31⁄2lb) butternut or acorn squash, peeled, deseeded and diced
- 1 l (2 pints) vegetable stock
- 200 g (7oz) piece smoked ham off the bone, cut into bite-sized chunks
- 20 g pack fresh basil, roughly chopped
- Step 1
Melt the butter in a large pan and fry the chopped onions for 10-15min until very soft and golden.
- Step 2
Add half the squash, toss well, then add the stock and bring to the boil. Simmer gently for 30min.
- Step 3
Blend the soup until smooth, then return to the pan. Add the remaining squash, the ham and basil, then season. Bring to the boil, then simmer gently for a further 20min until the squash is just tender.
- Step 4
To freeze. Cool quickly and store in a freezerproof container for up to three months.
- Step 5
To serve. Thaw overnight at cool room temperature. Pour into a pan and heat gently to serve.
Take a look at our selection vegetable soup recipes if butternut squash doesn't take your fancy.
There is nothing better than a freshly made soup, try these other great soup recipes below:
Slow cooker French soup
Watercress and goats cheese soup
Summer garden soup with minted oil
Chilled pea and chorizo soup
Quick winter minestrone soup
Per Serving:
- Calories: 220
- Total carbs: 17 g
- Total fat: 14 g
- Saturated fat: 9 g

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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