Roasted Butternut Squash Soup
This very easy and basic roasted butternut squash soup is a family favourite. The roasting of the vegetables adds another level of flavour that makes this soup incredibly moreish.
Ingredients
- 3 tbsp olive oil
- 1 medium / large butternut squash cut into chunks
- 1 large white onion roughly sliced
- 2 sprigs fresh thyme or 1 tbsp of dry
- 3 whole garlic cloves
- 1 ltr vegetable stock or 4 cups
- Salt and Pepper
Instructions
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Preheat your oven to 180°C / 360°F / Gas Mark 4
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Place the chopped butternut squash, onions, garlic cloves and herbs onto a baking tray. Drizzle with olive oil, season with salt and pepper and mix to combine all the ingredients and place in your preheated oven. Roast for 40 to 50 minutes until the vegetables are roasted keeping an eye that you don't burn your onions.
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Once your vegetables are roasted add everything into a heavy based pan and cover with vegetable stock. Bring vegetable stock to a boil and simmer for 5 to 10 minutes to allow flavours to combine. Check your seasoning and season to taste with salt and black pepper.
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Using a hand blender or liquidiser blitz everything until creamy and smooth. If the soup is too thick add a little more stock or hot water to get the desired consistency. Return to the heat and bring back to a boil. Check your seasoning again.
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Serve in a warm bowl with a side of fresh soda bread or crusty roll. You can't get better than that. Enjoy.
Recipe Notes
Don't cut the onions to thin or they will burn before the butternut squash is roasted.
You can top the soup with a tbsp of creme fraiche or drizzle with a little chili oil to add an extra level of flavour. I prefer the chili oil because the heat goes really well with the natural sweetness of the soup.
To make quick chili oil add a tsp of chili powder to a small ramekin or class and add 4 tbsp of neutral flavoured oil and allow sit for 15 min.