Roasted butternut squash soup

This recipe is a fantastic way of getting veggies into the family. The soup is excellent for a light lunch or starter and is perfect during the winter. We love roasted butternut squash soup with homemade bread rolls. To make this soup extra special, when serving, you can add a splash of double cream, some fresh herbs to garnish and black pepper.


  • Whole butternut squash (1)
  • Potatoes (3)
  • Carrot (1)
  • Brown onion (1)
  • olive oil
  • Chicken or vegetable stock (600ml)
  • salt and pepper to taste 
  • chilli powder (1/2 tsp optional)
  • Garlic cloves (3)
  • Dried oregano (pinch)


To begin, preheat your oven to gas mark 5. start to peel and chop the butternut squash. Chop the squash into small cubes around 1-2 inches big. Place on an oven dish, drizzle with olive oil, sprinkle salt, pepper, and oregano on top, and add the garlic cloves. 

Place into the oven for 30 minutes. While cooking, peel and chop the potatoes, carrot and onion. Once the squash is roasted, take it out of the oven and place it into a large pan with the carrots, potato and onion. Remove the garlic skin and add the garlic back to the pan. 

Pour in the stock to cover the veg. Once the veg is soft, turn off the hob and allow it to cool for 20 minutes, then blend at high speed until you have soup consistency. Give the soup a taste and season more if needed, and heat and serve when ready. 

Roasted butternut squash soup (video)


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