Roasted butternut squash soup
NellVelvety, sweet and gently spiced, with crunchy roasted seeds on top.
Roasting is what turns butternut squash from pleasant to wonderful. The edges catch and caramelise, the garlic goes soft and sweet in its skin, and the soup tastes like it simmered all afternoon.
I make a double batch on Sunday and eat it through the week, with a slice of focaccia on the good days.
Make it yours
Swap the cream for coconut milk to make it vegan, or add a pinch of chilli with the cumin if you like a little warmth.
Roasted butternut squash soup
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Makes
- 4 servings
Ingredients
To serve
Method
Heat the oven to 200°C (400°F). Toss the squash, onion and garlic with the oil, cumin, paprika and a good pinch of salt on a large roasting tray.
Roast for 35 to 40 minutes, turning once, until soft and caramelised at the edges.
Squeeze the garlic out of its skins into a large pan, add the roasted vegetables and the stock, and simmer for 10 minutes.
Blend until completely smooth, stir in the cream and season with salt and pepper. Serve with a swirl of cream, the seeds and a few rosemary leaves.
Notes
Keeps for 4 days in the fridge and freezes well for 3 months. Add the cream after reheating if you freeze it.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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