Roast Butternut Squash Soup

A thick warming soup which can be made with butternut squash – or with other seasonal varieties such as pumpkins.

Serves 4 people


 

  • 500 grams butternut squash
  • 250 grams onion
  • 3 cloves garlic
  • 500 mL vegetable stock
  • 200 grams coconut milk (optional)
  • 2 tablespoon(s) olive oil
  • large sprigs of rosemary

 

1. Preheat the oven to 220C / 450F/ Gas 8.

2. Peel, deseed and cut the squash into large chunks.

3. Peel 2 cloves of garlic.

4. Place the squash chunks, garlic & sprigs of rosemary in a large bowl with 1 tablespoon of the polive oil and mix well until evenly coated.

5. Place on a baking tray and seaon with salt and pepper then roast for 35-40 minutes, or until cooked.

6. While the squash is roasting chop the onions and fry them in a pot until browned.

7. Peel and finely chop the rest of the garlic then add to the browned onions and cook for 5 minutes.

8. Remove the squash from the oven, discard the sprigs of rosemary then add the roasted squash and garlic to the pot.

9. Add the stock and bring to the boil.

10. Reduce to a simmer and cook for 15 minutes.

11. Lastly add the cocnut milk, if using, then blend the soup until smooth using a stick blender.

12. Bring back up to heat and serve.

Method

1. Preheat the oven to 220C / 450F/ Gas 8.

2. Peel, deseed and cut the squash into large chunks.

3. Peel 2 cloves of garlic.

4. Place the squash chunks, garlic & sprigs of rosemary in a large bowl with 1 tablespoon of the polive oil and mix well until evenly coated.

5. Place on a baking tray and seaon with salt and pepper then roast for 35-40 minutes, or until cooked.

6. While the squash is roasting chop the onions and fry them in a pot until browned.

7. Peel and finely chop the rest of the garlic then add to the browned onions and cook for 5 minutes.

8. Remove the squash from the oven, discard the sprigs of rosemary then add the roasted squash and garlic to the pot.

9. Add the stock and bring to the boil.

10. Reduce to a simmer and cook for 15 minutes.

11. Lastly add the cocnut milk, if using, then blend the soup until smooth using a stick blender.

12. Bring back up to heat and serve.

Ingredients

 

  • 500 grams butternut squash
  • 250 grams onion
  • 3 cloves garlic
  • 500 mL vegetable stock
  • 200 grams coconut milk (optional)
  • 2 tablespoon(s) olive oil
  • large sprigs of rosemary

 


Top Tip

This recipe makes a thick soup which can be thinned down to seve more people.

If you cannot get butternut squash then pumpkin or other types of squash can be used – althought try to avoid marrow or others with high water content.

THe coconut milk is optional – alternatively you may like to serve with a dollop of plain yoghurt or creme fraiche.

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