I love making soup. Going to be honest, we’ve still done the odd soup over summer. I’m not hugely a believer in only having foods at certain times of the year. You wouldn’t say you couldn’t have a sandwich in December, would you? So, I eat what I want. But, even saying that there is something lovely about a massive bowl of homemade soup and a giant chunk of bread on a cooler day. I don’t think I’ve ever eaten Roasted Butternut Squash Soup before. So, in all honesty, I couldn’t tell you how this one compares. I can tell you that it was bloody good though.
I love roasted veg. The sweetness that comes out is incredible. If you prefer though, you could boil the veg instead. It wouldn’t have exactly the same flavour, but would still be yummy I’m sure. This Roasted Butternut Squash Soup has got a few different flavours in. Many of which you could change or skip. You could also leave out the cream to make it healthier or vegan-friendly… I totally don’t understand veganness, would it be vegan? I can’t see why not!
- 1 Butternut Squash
- 4 Carrots
- 1 Onion
- 4 Cloves Garlic
- 1 vegetable stock cube
- 150ml Single Cream
- 1tsp Sage
- 1tsp Thyme
- Cooking Oil
- 1tsp Rosemary
- Pinch Cayenne pepper
- Pinch Salt and pepper
I used frozen butternut squash. Because I’m scared of whole ones. Years ago, when I was weaning The Boy, I tried lots of veggies, blended it all up and froze it in ice cube trays. But, I did my shopping online. Asda sent me a butternut squash that was easily bigger than The Boy, which I then had to chop and prepare. Frozen works great is cheap and is ready prepared and chopped.
Preheat the oven to 180 degrees and prepare your squash (or open the bag). Peel the carrots and chop in half, peel the onion and chop into 8 chunks and peel the garlic.
Place all these on a baking tray and drizzle with oil. I use a fry light coconut oil spray which worked really well.
Roast these for 35-40 minutes.
When ready, tip the veg into a large pan and pour in enough water to cover. Bring to the boil, adding the cream, cayenne, salt and pepper, rosemary, thyme, sage and crumbling in the stock cube. Stir together well. It looks a little gross at this stage, but it will come together.
Reduce to a simmer, cover and leave for 20 minutes until the veg is super soft. Remove from the heat and leave to cool for 10 minutes. I have in the past tried to blend it straight away, but it whizzed about and burnt my arm, so now I leave it for a bit first.
Blend, I use a stick blender and reheat to serve. I added a final splash of cream once in the bowl, but just to make it look pretty. Roasted Butternut Squash Soup doesn’t need it for taste.
The cayenne pepper does give this Roasted Butternut Squash Soup a bit of a kick, if you prefer, you can leave this out.
Roasted Butternut Squash Soup
- • 1 Butternut Squash
- • 4 Carrots
- • 1 Onion
- • 4 Cloves Garlic
- • 1 vegetable stock cube
- • 150ml Single Cream
- • Water
- • 1tsp Sage
- • 1tsp Thyme
- • 1tsp Rosemary
- • Cooking Oil
- • Pinch Cayenne pepper
- • Pinch Salt and pepper
- Preheat the oven to 180 degrees
- Prepare the butternut squash, chop into small chunks and place on a baking tray
- Add peeled and chopped carrots and onions, and peeled garlic cloves, left whole
- Drizzle with oil and bake for 35-40 minutes
- Tip into a large pan and cover with water
- Bring to the boil, adding the veg stock cube, cayenne pepper, thyme, sage, rosemary and salt and pepper
- Pour in the cream
- Stir and reduce to a simmer
- Cover and leave for 20 minutes until the carrots are soft
- Remove from the heat and cool for 10 minutes
- Blend and reheat before serving