Roast butternut squash soup

Butternut squash soup Butternut squash soup

Delicious creamy soup packed full of flavour.

4 people 60 minutes 10 minutes


  • 0 - Black Pepper
  • 2 - Carrots chopped
  • 1 stick Celery chopped
  • 2 cloves Garlic finely chopped
  • 1 tsp Ground Cumin
  • 0.5 tsp Ground Turmeric
  • 3 tbsp Olive Oil
  • 1 large Onion chopped
  • 1 - Red Chilli deseeded and finely chopped
  • 0 - Salt
  • 2 - SuperValu Butternut Squash cut into quarters lengthways and deseeded
  • 1 tbsp SuperValu Fresh Sage chopped, plus extra to garnish
  • 2 sprigs SuperValu Fresh Thyme leaves stripped, plus extra to garnish
  • 1.5 litre Vegetable Stock


Preheat the oven to 180°C/gas mark 4. Place the squash on a baking sheet, drizzle with 2 tablespoons of the olive oil and season well with salt and pepper. Roast in the oven for about 40 minutes, until the squash is tender and a little caramelised at the edges.

Heat the remaining tablespoon of oil in a large pot set over a medium heat. Add the onion and cook for 2 to 3 minutes, then add the carrots, celery, garlic, chilli, herbs and spices and cook for about 5 minutes, until the vegetables are soft.

Scoop the roasted squash out of its skin and add to the vegetables in the pot. Add three-quarters of the stock and cook for a further 10 minutes.

Blend the soup with a hand-held blender, then add the rest of the stock to thin it out if the soup is too thick. To serve, ladle into warmed bowls and garnish with a little freshly cracked black pepper, fresh thyme and small sage leaves.

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