24 Oct Roasted Butternut Squash Soup Recipe

My roasted butternut squash soup recipe is sumptuous, satisfying and spicy. Deliciously flavoursome, it’s the ultimate warming and nourishing lunch on a cold day. 

Roasting the butternut squash makes this soup incredibly tasty and roasting the garlic takes it to the next level. If you’ve never tried roasted garlic before you must! The mellow sweetness of roasted garlic is very different to raw garlic and it blends beautifully with the roasted butternut squash.

A BIG advantage of this recipe is that you don’t need to peel the butternut squash (which is one of my least favourite kitchen tasks), in fact you barely need to do any peeling, chopping or prepping. Hooray!

I ate this roasted butternut squash soup for lunch almost every day last week, with a salad pitta, or some avocado toast or on its own with a raw brownie for dessert! It’s the perfect dish to prepare on a Sunday and eat for week day lunches, and it’s easy enough for a mid-week dinner too. 

If you’ve read my tips for embracing Autumn, this is perfect for tip #1!

Roasted Butternut Squash Soup

Serves 4

InGREDIENTS

• 1 large butternut squash
• 1 onion
• 1 bulb garlic
• 3 tsp olive oil 
• 1 tsp cumin seeds
• 1 tsp chilli flakes
• 4 tsp vegetable bouillon powder
• 1 litre water
• seasoning
• juice of 1 lemon
• 4 tbsp coconut yoghurt

DIRECTIONS

Preheat the oven to 220C. Cut the squash in half length ways and scoop out the seeds and soft fibres. Cut the onion in half. Put the onion and squash halves (cut side up) in a roasting dish. Drizzle with 2 tsp of olive oil and sprinkle over the cumin seeds and chilli flakes. Cut the top off the bulb of garlic, rub with 1 tsp of olive oil, wrap in aluminium foil.

Put everything in the oven and roast for 50-60 minutes, or until the squash is tender and has turned golden-brown in places. Squeeze the roasted garlic out of the skins. In a blender blitz together the roasted squash, onion, garlic, bouillon powder, water and lemon juice. Taste and season with salt and pepper.

Eat straight away or reheat in a pan when you’re ready to serve. To serve divide in to 4 bowls and finish with a spoonful of coconut yoghurt and some extra chilli if you like!

 

Roasted Butternut Squash Soup Recipe Notes:

• Don’t worry if the onion and squash look slightly burned on the edges when they come out of the oven, this will make the soup even more flavoursome.
• Adjust the amount of chilli flakes, depending on how spicy you like your soup. I like it to have a good amount of chilli warmth, but if you’re not keen on spicy foods leave out the chilli flakes!
• I often eat this roasted butternut squash soup with a salad stuffed pitta for lunch. I put rocket, a couple of chopped sun-dried tomatoes, 1/4 avocado and any other salady things I have to hand in to a Food Doctor pitta and squeeze over a bit of lemon.

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