Roasted butternut squash and soft cheese soup

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Prep time:

Cook time:

Serves: 4

By Smuddy81



  • 2 pints vegetable stock

  • 1 butternut squash

  • 1 large onion

  • 1 large red pepper

  • 200g soft cheese


  1. 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).
  2. Finely chop the onion and fry in a little olive oil.
  3. Remove the flesh from the roasted butternut and add to the onions.
  4. Finely chop the red pepper and add this also.
  5. Add the vegetable stock and simmer for 10 minutes.
  6. Blend in a food processor or with a hand blender until smooth.
  7. Add the soft cheese and heat through so cheese is melted.
  8. Season to taste.

Additional Information

  • Nut Free

  • Vegetarian

  • Autumn

  • Winter

  • Soup

  • Make Ahead

  • Can Freeze

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