Roast butternut squash soup

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Prep time:

Cook time:

Serves: 4

By baiyu



  • 1 pinch salt and pepper

  • 1 vegetable stock cube

  • 1 butternut squash

  • 1 tbsp honey

  • 1 pinch dried chilli flakes

  • 1 pinch dried ginger


  1. Super simple, bung squash on a baking tray in its skin and set the oven to 140C for about an hour or until soft.
  2. When soft and cool enough to touch, peel away the skin and extract the seeds and put the flesh into a pot.
  3. Add the stock (amount will depend on size of squash and how thick you like your soup) and bring up to a simmer. Add chilli, ginger and honey (or skip chilli if children not keen on spicy food) and bubble away for 10 minutues or so.
  4. Blend if you wish but tends to be pretty smooth by this point anyway. Season to taste.

Handy Hint

I tend to do this when making a fruit cake or similar and any temperature seems to work fine, just gets your oven multi tasking.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • squash

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