Roasted Butternut Squash Soup

Serves 4


  • Half of a butternut squash
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp olive oil
  • 1/4 tsp chilli flakes
  • Salt & Pepper
  • 1 pint of vegetable stock
  • Double cream
  • 1 tsp sunflower seeds


  1. Heat oven at 180 degrees fan.
  2. Chop butternut squash into large chunks (leave the skin on). Chop onion into large bits and take the skin off of the garlic gloves, leave them whole. Place into a roasting tin.
  3. Drizzle with olive oil, sprinkle on the chilli and add a pinch of salt & pepper.
  4. Roast for 40-50 mins.
  5. Once the butternut squash is cool enough to handle remove the skin and add to a saucepan, along with the roasted onion and garlic.
  6. Add the warm vegetable stock, a stock cube is fine.
  7. Using a hand blender, blend the mixture until smooth.
  8. Heat the soup and serve

To serve:

Drizzle with cream and a sprinkle of sunflower seeds


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