R-Creamy Roasted Butternut Squash Soup
A velvety, rich soup bursting with the sweet, earthy flavour of roasted squash and vegetables. This comforting autumn classic is packed with beta-carotene from the squash and carrots, making it irresistibly delicious and incredibly healthy.
Ingredients
butternut squash2 whole
onion1 whole
tomato1 whole
garlic2 whole
red peppers2 whole
carrot1 whole
extra virgin olive oil3.4 tbsp
single cream100 ml
salt6 pinch
black pepper6 pinch
nutmeg0.5 tspOptional
turmeric1 tsp
water750 ml
Instructions
Chef's Tips
For an extra depth of flavour, roast the vegetables uncovered for the last 10 minutes to achieve more caramelisation.
If you don't have a hand blender, you can use a standard blender, but ensure the soup has cooled slightly before blending in batches to prevent steam build-up.
Prepare for Roasting
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking paper. Halve the butternut squash lengthwise and scoop out the seeds. Peel and halve the onion, halve the tomato, and halve the red peppers, removing the seeds. Peel the carrot. Place all the prepared vegetables and the whole garlic bulbs onto the baking tray. Drizzle generously with the extra virgin olive oil.
Roast the Vegetables
Cover the vegetables with a sheet of baking paper that has been dampened slightly with water. Roast in the preheated oven for approximately 60 minutes, or until all the vegetables are completely soft and slightly caramelised.
Blend the Soup Base
Once roasted, remove the tray from the oven. Scoop the flesh out of the butternut squash and transfer it to a large cooking pot. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted onion, tomato, carrot, and red pepper. Add the water, salt, black pepper, turmeric, and nutmeg (if using). Use a hand blender to blend the mixture until completely smooth and creamy.
Simmer and Finish
Place the pot on the hob over a medium heat. Stir in the single cream. Bring the soup to a gentle simmer and cook for 10 to 15 minutes, allowing the flavours to meld. Adjust the consistency by adding more water if you prefer a thinner soup, and taste to adjust seasoning if necessary. Serve hot.
