Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is easy to make and bursting with flavour. It's creamy (without cream), rich and totally delicious!! Serves 4 as a main, 6 as a side/starter.
Cost: £3 / $4
- 2 medium Whole Butternut Squashes
- 2.5 cups / 600ml Chicken or Veg Stock
- 1 large White Onion, roughly diced
- 4 cloves of Garlic (skins left on)
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1 tbsp Fresh Rosemary, finely diced
- 1/4 tsp Cayenne Pepper, or to taste
- 1/4 tsp Salt, plus more to taste
- Black Pepper, to taste
- Toasted Pine Nuts
- Crispy Pancetta
- Fresh Parsley (optional)
Slice the very end off the butternut squashes and carefully slice in half. Gut out the seeds, then slice a crosshatch pattern in each one, slicing as deep as you can without going right through. This will help the flavours seep in. Pop on a baking tray.
In a small bowl combine 2 tbsp olive oil, 1 tbsp honey, 1 tbsp fresh rosemary, 1/4 tsp cayenne pepper (or to taste) and 1/4 tsp salt. Brush the butternut squashes, using all of the glaze. Pop a clove of garlic in each dip of the butternut squash.
Pop in the oven at 190C/375F for 45-60mins, or until soft and caramelized. Don't be tempted to rush this, low and slow is key to getting beautifully caramelized and fork tender butternut squash. Pull tray out 1 or 2 times to baste them in the juices.
Meanwhile, in a large pot begin frying your onion in 2 tbsp butter over low-medium heat until golden and caramelized. Again, low and slow is best.
Scoop out the flesh from the butternut squashes and place into the pot, squeeze the garlic out the skins and add in too. Pour in 2.5cups/600ml chicken or veg stock and blitz with a hand blender until smooth. If you like a particularly thick soup start with less and adjust after. Give it a heavy seasoning of salt and pepper.
Serve hot with toasted pine nuts, pancetta and a teeny pinch of parsley.
a) Spice - I highly recommend using cayenne pepper, the gentle spice plays beautifully with the sweetness of the butternut squash. 1/4 tsp adds a nice gentle background tingle, but if you're really not good with heat consider 1/8 tsp or just a pinch, then adjust accordingly at the end.
b) Seasoning - Bring out the best in this simple soup with a good amount of salt and pepper. Keep taste testing until 100% happy!
c) Toppings - I HIGHLY recommend the pancetta and pine nuts to top. They compliment the soup amazingly. If you're struggling with pancetta, bacon would sub. Parsley is to add a pop of colour and a smidge of flavour, but definitely don't go overboard. Just a teeny bit to finish. You can leave this out if you wish.
d) Stock - I recommend pouring it in gradually and working to preference. Feel free to add more or less for a thicker/thinner soup. I mostly use chicken stock as I find it to be richer, but veg stock does work well too.
e) Blender - If you don't own a hand blender, you can use a regular blender. Just check it's heat resistance before using it. You'll have to take off the small bit at the top and place a hand towel over it. This is so the steam doesn't get trapped inside and cause the blender to crack.
f) Leftovers/Make in advance - You can certainly make this in advance! Store in the fridge for a couple of days or freezer for a few months. Let it cool before storing. Reheat back in the pot, if it's frozen I recommend letting it come to room temp first.
g) Calories - Based on just the soup shared between 5 people.
Calories: 281kcal | Carbohydrates: 49.61g | Protein: 4.2g | Fat: 10.45g | Saturated Fat: 3.676g | Polyunsaturated Fat: 0.916g | Monounsaturated Fat: 5.17g | Trans Fat: 0.189g | Cholesterol: 12mg | Sodium: 169mg | Potassium: 1339mg | Fiber: 7.9g | Sugar: 12.74g | Vitamin A: 38786IU | Vitamin C: 79.3mg | Calcium: 188mg | Iron: 2.72mg