Homemade Roasted Butternut Squash Soup


I’ve been baking a LOT lately and with all of the bowl-licking, cake-testing, recipe-trying-out, I’ve been feeling like I need to be a little healthier. You will no doubt be sensing a theme here throughout my blog; eat crap, get healthy, feel healthy, feel justified in eating crap, eat crap… And so on.

It really is a vicious circle. Oh well, that’s what running’s for I guess!

It’s so easy to fall off the wagon when you haven’t got something healthy and quick to eat. This soup recipe really is foolproof, and makes around 4 portions, which I tend to put into tupperwares and freeze for when I want them. You can cook it straight from frozen, just empty the frozen block into a saucepan and place over a very low heat, keeping an eye on it and stirring occasionally.

The beauty of this recipe as well is that you can make what you want of it – I just add in anything I’ve got lying around which might taste nice, for example parsnips, carrots, sweet potatoes and peppers. As long as the main ingredient is butternut squash…. Because then it wouldn’t be a butternut squash soup!

We like our soup quite spicy in our house, so if you’re not keen on heat, leave it out. You could always subsitute the spices with some herbs. I like to sprinkle over some dried thyme which is the perfect friend for squash.

There’s no excuse for canned soup after trying this recipe!


1 large butternut squash

1 large red onion

2 garlic cloves, left whole

Olive oil

1 tsp dried chilli flakes

1 tsp hot chilli powder

1/2 tsp paprika

1/2 tsp ground cumin

2 litres vegetable stock


— Preheat the oven to 200 degrees Celcius. Peel and deseed the squash and cut into 2-3cm cubes. You don’t need to be precious about the sizes, you’ll be blitzing them up later anyway. Cut the onion in half then each half into three. Add the squash, onion and garlic to a roasting tin and spread out in one layer.

— Drizzle a little oil over the vegetables and sprinkle the spices on top. Give it all a good mix so everything is covered in the spices, then roast in the oven for around 40 minutes. Check after 20 minutes and remove from the oven when the squash is soft.

— Transfer all of the roasted vegetables to a large saucepan and add one litre of the stock. Using a hand blender (the kind you use to make baby food or purée), blitz the vegetables and stock together. Keep adding more stock until the soup has reached the correct consistency for you – I find I usually use around 1.5 litres of stock, but that may be too thick for some people.

— Heat the soup in the saucepan until it’s about to boil, then pour into bowls and serve with some crusty, buttered bread.

The perfect, healthy meal for this god-awful weather!








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