Roast Butternut Squash Soup


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
Serves 4

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

  1. 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
  2. After 30 minutes, heat the remaining oil in a large saucepan, Add the onion and gently fry for 5 minutes
  3. Add the garlic, carrots and celery and cook for a further 5 minutes
  4. 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
  5. 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
  6. Serve with a dollop of yogurt, thyme leaves and walnuts


Hannah x

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