Creamy roasted butternut squash soup


We’re nearing the end of September, the weather is turning decidedly autumnal in the UK. I adore this time of year, a hint of change in the air that reminder that the world is turning, things will keep evolving and the sun will always come up but most importantly that there’ll always be the comfort of butternut squash soup. I’ve been making this recipe with a dash of cumin and creamy head of cauliflower for a couple of years now. I like that the creamyness comes from a light veggie base rather than cream or potatoes but i don’t feel it compromises on flavour. The rich roasty squash bring sweetness and charm making this soup a hit with the whole family.

squash growing

Butternut squash are the most versatile of the squash family. There generous size makes them a quick simple solution for the kids and grown ups both as a main course when souped, stuffed or stewed or as a vegetable accompaniment/side dish when roasted, mashed and mixed into stir-fry’s or salads. Best of all butternut squash can marry with strong flavours like cumin, curry, thyme and rosemary. Being naturally sweet it can be be slipped into adventurous desserts and healthy treats. When roasted you can eat the skin too if it’s to your liking. Nutritious and delicious butternuts are a starchy vegetable so make a great carbohydrate component to your meal. Add some healthy plant based protein like nuts, seeds or beans and you’ve got a meal balanced in both macro and micronutrients, wholesome and tasty.

“Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-grey skin and is a bit more squashed than round”

Creamy butternut squash soup.


1 onion
1 carrot
1 stick of celery
1 large butternut squash
1 head of cauliflower
1 teaspoon of cumin
Pinch of freshly grated nutmeg
Small knob of fresh ginger – grated
Sea salt/ground black pepper
1 litre of good chicken or veg stock

1/4 and deseed the squash place on a baking tray rub generously with good quality olive oil roast in a medium hot oven until soft through. Scoop out flesh, set aside.

pan squash

Meanwhile sauté the onion in olive or coconut oil. Then add a generous pinch of the cumin (the remainder can be set aside to garnish). Allow the cumin to toast for 30ish seconds. Add the cauliflower, carrot, celery, grated ginger, salt, pepper, nutmeg and stock, bring to the boil then turn to a simmer for 15 minutes. Add the roasted squash and simmer for a further 5 -10 minutes. Blend to your preferred consistency and garnish with mixed toasted seeds and the cumin also toasted. My daughter loves seeds with her soup and calls them sprinkles, they’ve become the new crouton in our house.

Other garnishes croutons made from delicious nut & seed bread and finely chopped parsley. Yum Yum!!

I would highly recommend accompanying this soup with a slice of nut & seed bread or a small mixed bean salad. Something to add a little protein and make it wholesome meal. Alternatively blend in a handful of soaked cashews, beans or lentils.


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