Recipe: Roasted butternut squash soup

Great and simple recipe for roasted butternut squash soup. A satisfying supper for those chilly winter nights. roasted butternut squash soup

Suitable for vegetarians

Serves 4

Ready in 1 hour, 15 minutes


* 25g sunflower seeds

* 1 small butternut squash, about 700g, halved and with seeds scooped out

* 25g butter

* 1 small onion, chopped

* 1 large potato, peeled and diced

* 1 litre vegetable stock

* 142ml pot single cream


1 – Preheat the oven to 190C/Gas 5. Scatter the sunflower seeds on a baking tray and cook in the oven for about 6 minutes, or until lightly toasted.

2 – Place the squash on a baking tray, cut side up, dot with half the butter and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh. Melt the rest of the butter in a pan and fry the onion until soft. Add the potato, squash and stock. Cover, bring to a boil and simmer for 15 minutes.

3 – Purée in a blender and return to the pan. Add the cream and reheat until piping hot, but not boiling. Season, and serve sprinkled with sunflower seeds.

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