Go Back

Roasted butternut squash soup

This spiced, easy-to-make roasted butternut squash soup is absolutely delicious, perfect on chilly days. The recipe uses leftover roasted butternut squash or pumpkin but if you don't have any, just dice the flesh of a small squash or pumpkin, roast in the oven until tender. Then follow this recipe. Serve it with crusty bread or flatbread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g roasted butternut squash or pumpkin diced
  • 1 tsp olive oil
  • 2 cloves of garlic
  • 1 small onion chopped
  • ½ tsp ground cumin
  • ¼ tsp ground nutmeg
  • 500 ml vegetable stock
  • To serve: sour cream or yogurt optional
  • Salt and pepper

Method
 

  1. Heat the oil in a saucepan then gently fry the onion and garlic until soft.
  2. Add the nutmeg and cumin then season to taste with salt and pepper. Stir for 1 minute, then add the roasted pumpkin pieces.
  3. Pour in the vegetable stock, bring to the boil, then under cover, simmer at low temperature for 20 minutes.
  4. Remove from the heat and blend with a hand mixer or in a liquidizer until you get a creamy, thick soup.
  5. Serve with spoonful of sour cream or yogurt if you like.