I love this time of year, I’ve just been for a walk in the South Downs and the colours are just incredible. This soup reminds me of all the things that make up Autumn – the rich orange colour, the warmth and the nourishing feeling you get when you eat it. It’s perfect.
Soups are a great way to eat more vegetables and will provide you with many vitamins and minerals. You can batch cook and freeze into portions for taking to work, soup makes a great children school lunch too.
This recipe is a little time consuming as you have to roast the butternut squash, but it’s worth the time as roasting adds a completely different taste.
Roast Butternut Squash Soup
1 large butternut squash, deseeded and quartered
2 tbsp coconut oil
3 garlic, finely chopped
1 large onion, chopped
2 carrots, chopped
2 celery, chopped
5 springs of thyme
500ml vegetable stock
2 tbsp yoghurt of choice – optional
Thyme leaves – optional
Walnuts – optional
- Preheat oven to 180/gas mark 6. Add the quartered butternut squash to a baking tray and sprinkle over 1 tbsp coconut oil and place in oven for 40 minutes
- After 30 minutes, heat the remaining oil in a large saucepan, Add the onion and gently fry for 5 minutes
- Add the garlic, carrots and celery and cook for a further 5 minutes
- Take the butternut squash from the oven, peel the skin off and discard, Add the squash to the saucepan with the springs of thyme and stock. Simmer for 20 minutes
- Remove the thyme, ladle the mixture into a blender and blitz for 5 minutes for a creamy soup. Alternatively, you can use a stick blender
- Serve with a dollop of yogurt, thyme leaves and walnuts