Creamy turmeric, basil and buttercup soup

If you're looking for a winter warmer, this is the dish for you! Combining creamy buttercup squash with beautiful mild spices and added flavour from cream cheese, a bowl of this soup is like a warm hug.

By Sophie Gray
  • 55 mins cooking
  • Serves 4
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What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.


  • 1 large buttercup squash, halved horizontally and de-seeded
  • 3 tbsp butter
  • 1 onion, chopped
  • 4 cups chicken stock
  • A handful of fresh basil
  • 1 tsp turmeric
  • 1 tsp thyme
  • pinch cayenne pepper
  • 120 g cream cheese, at room temperature
  • salt and pepper to taste
  • dried chilli flakes, to garnish (optional)


  • 1
    Preheat oven to 200°C. Place buttercup halves, cut-side down, in a baking dish; fill with 1 cm of water. Bake until tender, about 45 minutes.
  • 2
    In a medium saucepan, melt the butter. Add onion and cook gently for about 10 minutes. Add stock, basil, turmeric, thyme and cayenne pepper.
  • 3
    Scoop half the buttercup into a blender or food processor; add half the cream cheese and process, gradually adding ½ the stock liquid; blend mixture until smooth, then pour into a saucepan. Repeat with remaining buttercup, cream cheese and stock liquid.
  • 4
    Reheat gently, stirring; season to taste. When heated but not boiling, add a sprinkle of dried chilli flakes, if desired.


This soup is mildly spicy. You can omit the cayenne if you prefer no heat. Serve with crusty bread.