Roasted butternut squash and soft cheese soup

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Serves: 4

By Smuddy81



  • 2 pints vegetable stock

  • 1 butternut squash

  • 1 large onion

  • 1 large red pepper

  • 200g soft cheese


<ol> <li>Half the butternut squash and drizzle a little olive oil over each of the fleshy halves and roast on a baking tray at 180C for about an hour (until soft).</li> <li>Finely chop the onion and fry in a little olive oil.</li> <li>Remove the flesh from the roasted butternut and add to the onions.</li> <li>Finely chop the red pepper and add this also.</li> <li>Add the vegetable stock and simmer for 10 minutes.</li> <li>Blend in a food processor or with a hand blender until smooth.</li> <li>Add the soft cheese and heat through so cheese is melted.</li> <li>Season to taste.</li> </ol>

Additional Information

  • Nut Free

  • Vegetarian

  • Autumn

  • Winter

  • Soup

  • Make Ahead

  • Can Freeze

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