Roasted butternut squash soup

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Prep time:

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Serves: 6

By SmartFella



  • 1 butternut squash

  • 500ml chicken stock (according to preference, this will give quite a thick soup)

  • 1 tsp ground ginger

  • 1 leek (optional)

  • 2 cloves garlic

  • 2 onions

  • 2 dried chillies


  1. Turn the oven on.
  2. Peel and chop the butternut squash, place it in the oven dish and pour a decent glug of olive oil (no need for extra virgin) over it. Season and put it in the oven for 30 minutes at 180C. You want the squash to slightly brown/caramelise and soften in the oven.
  3. When the squash is ready, remove it from the oven.
  4. Chop the onion, and leek if you have one. Gently soften in a little oil at a medium heat in a big pan. Dont try to brown the onion too much (for aesthetic reasons), but it doesn't matter too much.
  5. Get the stock ready (stock cube and the kettle is fine, fresh stock is better).
  6. Add the garlic, ginger and chilli to the onion. Stir around for a couple of minutes, but dont let it burn.
  7. Add the squash and the stock. Simmer gently for 10 minutes.
  8. Taste the soup and season it. Add more spice if you want to.
  9. Allow to cool a little, then blend it as much as you want. I quite like it smooth. Serve with crusty bread and a dollop of creme fraiche.

Handy Hint

Peeling the butternut squash soup is a bit of a hassle. Make sure you use a decent (sharp) peeler or get someone else to do it.

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Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • squash

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • SmartFella 04/03/11 17:12

    As with most soups, this should be a rough outline. Add any other veg that you have around. Roasting carrots with the squash will help it go further. If you dont like spice, instead of chilli, add fresh root ginger and some orange juice.