Roast Butternut Squash Soup

This is a good recipe from a little booklet called the ‘Tree Party Pocket Guide’ published by BBC Breathing Places




  • One large butternut squash, seeded and cut into wedges*
  • One large potato, scrubbed and chopped into large cubes
  • Two cloves of garlic, finely chopped
  • 1/2 teaspoon of crushed red pepper or one teaspoon paprika
  • One teaspoon fresh thyme
  • One large onion, finely chopped
  • 1 1/2 pints vegetable or chicken stock
  • Four tablespoons olive oil
  • Salt and pepper to taste

Preheat the oven to 180° centigrade/350° fahrenheit. In a large-ish roasting pan toss the squash and potatoes with 3 tablespoons of the olive oil and the garlic and spices. Roast them for about 50 minutes until tender. Let the squash cool enough to peel and cut into cubes.

Heat the remaining oil in a saucepan and sweat the onion until it is soft. Add the roast veggies and the stock and heat through. At this point you can either put it through a food mill to purée it or smash some of the vegetables with a fork.

Serve with crackers or whole wheat bread.

* Some recipes would have you peel and cut the squash into cubes at this point, but I find it easier to cut it into wedges and slip the skins off later when they are cooked.


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