Weekend Recipes

Autumnal Roasted Butternut Squash Soup

fern-about-town-autumnal-soup (2) SQ

It’s that time of year when the change in seasons, with its crisp leaves and crisper air, turn all thoughts also to comfort food.

A recent visit to a local pumpkin farm has inspired some seasonal cooking, and it doesn’t get more autumnal than a warming, homemade soup.

Batch made, this simple recipe will store in the freezer or can be made ahead of time, ready to serve as a starter for an autumnal feast with friends. Just add crusty bread.

You’ll need:

  • Large butternut squash
  • One onion
  • 500ml chicken or vegetable stock
  • Sprinkling of dried chilli flakes
  • Salt and pepper for seasoning
  • Double cream (optional)


Set your oven to 200°.

Chop the butternut squash, drizzle with olive oil and roast on a tray for 45 mins.

In a large saucepan, sauté the diced onions on a low heat until soft before adding the roasted butternut squash and stock. With a hand blender, blitz until smooth – adding hot water to thin if necessary. Add the chilli flakes (to taste) and season.

Serve with a drizzle of olive oil or cream.


© Views expressed in this blog are my own. For more information, and for details of my editorial policy, please see my blog disclaimer.


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