Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is one of my favourite soup to make in the Autumn.

My Roasted butternut Squash soup recipe is so simple and easy to make, you don’t even have to peel the skins. I always make a batch and keep some in the freezer for when ever I fancy something warming.

Roasted Butternut Sqush Soup
Roasted Butternut Sqush Soup

There is something comforting about a simple bowl of soup. Please feel free to leave out the chilli in this recipe is you do not like spice.

Enjoy

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Print Recipe
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Warming Roasted Butternut Squash Soup perfect for Autumn.
Roasted Butternut Sqush Soup
Cook Time 1 Hour
Servings
Ingredients
  • 1 whole butternut squash about 1kg washed clean
  • 1 red chilli optional
  • 1 onion chopped
  • 1 tbsp olive oil
  • 700 ml hot vegetable stock
Cook Time 1 Hour
Servings
Ingredients
  • 1 whole butternut squash about 1kg washed clean
  • 1 red chilli optional
  • 1 onion chopped
  • 1 tbsp olive oil
  • 700 ml hot vegetable stock
Roasted Butternut Sqush Soup
Instructions
  1. Preheat the oven to 180c. Cut the butternut squash in half, I find that sawing it with a bread knife to be the easiest way of doing this. I always leave the skin on, just make sure you wash it first. Scoop out all the seeds and keep to one side.
  2. Cut the squash into even sizes and place into a baking tray add in sliced chilli if using and drizzles with olive oil seasoned well with salt and pepper and give it a good rub. In it goes to the oven for 45minutes or until it has started to catch some colour.
  3. In the mean time wash the reserved seeds and place it on a baking sheet and put it in to the oven for about 15 minutes keep an eye on it, you want it nice and toasted but not burnt. Remove and leave to cool.
  4. About 5 minutes before the squash are done you can start frying the chopped onion in a large heavy based saucepan with a drop of oil till soft but not brown. Then add in the roasted squash mash it a little, add in the hot stock and leave to simmer for 30 minutes. Keeping an eye on it so that it does not catch.
  5.  Remove the soup from the heat, blend the soup till smooth using a blender or a hand held blender. Check seasoning adding salt and pepper as require. Served with the toasted butternut squash seeds 


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