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Roasted Butternut
Squash Soup

My butternut squash scone is a lovely alternative to bread and pairs perfectly with this soup recipe.


Roasted Butternut Squash Soup


1 squash, peeled & chopped

6 tomatoes, quartered

2 red onions, quartered

1 red pepper, deseeded & chopped

1 bulb of garlic cloves, unpeeled



Olive oil

200ml chicken stock


1. Preheat the oven to 200 C.

1. Place all the vegetables in a large roasting tin, top with the garlic and herbs, sprinkle over oil and salt and pepper.

2. Roast for approx 25-30 mins, until the vegetables are soft but not coloured.

3. Tip all the vegetables into a food processor, removing the skins from the garlic, blitz adding the stock a bit at a time, you may not need all of it.

4. Pour the soup a little at a time into a saucepan through a fine sieve, to remove the skins from the vegetables.

5. Reheat, add more stock if necessary and season to taste.

Top Tip:

I like to serve my soup with a swirl of cream and a few fresh thyme leaves to garnish.

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