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Batch 006

Butternut squash and
mushroom soup.

Light meal Mushroom & herb Batch 006
1 hour Serves 4 Mushroom & herb

A soup for cooler months, when the squash on the stall is heavy and sweet. We roast it first to draw the sugars out, then blend it with mushroom broth and coconut milk for a soup that feels richer than it actually is. Thyme runs through the whole thing.

A bowl of orange butternut squash soup with chilli oil and herbs
Tested by Sinead in our Lisbon kitchen.
Ingredients
  • 2 medium butternut squash, peeled and cubed
  • 500ml Mushroom & herb broth
  • 375ml coconut milk
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tbsp olive oil
  • 1 tsp pink salt
  • 1 tsp black pepper
  • 2 tsp lime juice
  • Chilli oil and extra thyme, to garnish
Method
  1. Heat the oven to 190C. Spread the squash on a baking sheet, drizzle with a little oil, and roast for 40 minutes until tender at the edges.
  2. Warm the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until fragrant and just translucent.
  3. Tip in the roasted squash and stir to combine. Cook for another 7 minutes, letting the flavours come together.
  4. Add the salt, pepper, thyme, broth and coconut milk. Bring to a gentle boil, then lower the heat and simmer for 10 minutes.
  5. Take the pot off the heat. Add the lime juice and blend the soup smooth, either in a jug blender or with an immersion blender.
  6. Taste and adjust the seasoning. Serve with a thread of chilli oil and a few thyme leaves.
More recipes

Keep cooking.

Recipe Super greens soup 20 minutes · Serves 3 · Mushroom & herb → Recipe Chicken pot pie soup 45 minutes · Serves 6 · Liquid Gold → Recipe Turmeric bone broth soup 20 min · Serves 2 · Liquid Gold →
"The lime is what keeps the soup from feeling too heavy. Don't skip it."
— from the kitchen, on this recipe
Common questions

A few things people ask.

Yes. Liquid Gold gives a sweeter, lighter result that lets the squash dominate. Mushroom & Herb pulls the soup darker and earthier, which is closer to how we like it in autumn. Both work; they're different soups.
Because raw butternut, simmered in broth, tastes like raw butternut simmered in broth. Roasting at 190C for 40 minutes draws the sugars to the surface and concentrates them, which is where most of the soup's character comes from. It's worth the extra step.
Yes, and the flavour deepens overnight. Make it up to three days in advance and keep it covered in the fridge. Reheat gently with a splash of broth or water if it's tightened up; the coconut milk thickens as it cools.
Yes, for up to three months. The coconut milk can separate slightly on thawing; a vigorous stir or a quick blast with a stick blender brings it back. Defrost in the fridge overnight rather than from frozen.
Yes. Coconut milk is doing the work that cream usually does, so the soup is fully dairy-free and vegan if you use a plant-based broth. Our Mushroom & Herb broth is.
An immersion blender straight in the pot is fine, and arguably easier (less washing up, no transferring hot soup). A potato masher gets you part of the way; the texture will be rougher, more rustic, but still good. A fork won't do it.

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: April 2026.