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Roasted Butternut Squash Soup

This naturally sweet and velvety soup is the perfect autumn or winter warmer. Roasting the squash brings out deep caramelised flavours.

Britishlunchdinnervegetariangluten-free

Prep

15 min

Cook

30 min

Total

45 min

Servings

4

Difficulty

easy

Ingredients(8 items)

  • 🎃Butternut Squash1 large
  • 🧅Onion1
  • 🧄Garlic2 cloves
  • 🥣Vegetable Stock500ml
  • 🫒Olive Oil2 tbsp
  • 🟤Nutmeg1/4 tsp
  • 🥛Double Cream(optional)2 tbsp
  • 🧂Saltto taste

Method

  1. 1

    Peel and cube squash. Toss with olive oil, salt and garlic.

  2. 2

    Roast at 200°C for 25 minutes until caramelised.

  3. 3

    Sauté onion in a pot for 3 minutes.

  4. 4

    Add roasted squash and stock. Bring to a simmer.

  5. 5

    Blend until smooth. Season with nutmeg and salt.

  6. 6

    Swirl in cream and serve with crusty bread.