Roasted Butternut Squash Soup (V/GF)

Butternut squash is one of my favourite vegetables – it’s really versatile and it makes a delicious base to the this soup. The butternut squash is roasted with rosemary, sea salt and garlic cloves before being blended with stock, crème fraîche, chilli and one of the roasted garlic cloves. Roasted garlic is really delicious and mellower than the pungent raw cloves. It gives the soup an incredible savoury flavour to balance the sweet butternut squash. The chilli is there for flavour and warmth rather than heat, so it’s definitely worth putting it in even if you don’t like spice!

Ingredients (Serves 2):

– 1 small/medium butternut squash
– fresh rosemary
– 2 garlic cloves
– 1 small onion, chopped
– 1 celery stick, finely chopped
– 500 ml water
– 1/2 vegetable stock cube
– salt and black pepper
– olive oil
–  2 tbsp reduced fat crème fraîche
– 1/4 of a large red chilli (deseeded)


  1. Preheat the oven to 210°C (electric)/190°C (fan).
  2. Chop the butternut squash into pieces (roughly an inch in size) and tip onto a baking sheet. Crush the unpeeled garlic cloves slightly with the blade of a knife and add to the tray. Drizzle with olive oil, season generously and toss the ingredients together. Place on the top shelf of the oven to roast for 35-40 minutes until soft and caramelised, flipping occasionally during cooking. The leaves of 1 rosemary sprig need to be sprinkled over after 15 minutes of cooking so that they’re crispy but not burnt by the time the squash is done.
  3. When the squash has 10 minutes left, start frying the chopped onion, celery and chilli in a little olive oil over a low heat.
  4. When the onions and celery are soft and translucent, add the roasted squash, 1 roasted garlic clove (skin removed and chopped), half a vegetable stock cube, 500 ml of water and the crème fraîche. Save the roasted rosemary bits to top the soup later.
  5. Tip the whole lot into a blender/food processer and blitz until smooth. Taste the soup and season with salt and black pepper.
  6. Tip back into the saucepan and bring the the boil, stirring until smooth and slightly thickened.
  7. Serve with a dollop of crème fraîche, a few bits of the reserved crispy rosemary and a drizzle of extra virgin olive oil.




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