Gorgeously smooth, creamy and satisfying homemade butternut squash soup! This soup is comfort food at it’s best.
Every time I make this it reminds me of my uni days – when I was a poor student I’d have soup for lunch most days because it was the cheapest thing I could get in the uni canteen – about 80p for a big cup of lovely soup. One of the soups they did was a gorgeous butternut squash soup similar to this and I used to love the days when it was on the menu!
I promise it is worth the sheer effort of preparing a butternut squash (my arch nemesis vegetable!!) for this fab soup. I tend to buy the pre chopped stuff now, just because I waste so much when I prep it myself that it works out cheaper!
My girlies both loved this and completely cleaned their bowls – which is rare.
I roasted the whole butternut squash for this recipe, and used the other half to make an amazing butternut squash macaroni ‘cheese’, which I’ll post the recipe for later this week. The roasting stage makes it extra tasty, but I often don’t have time for this, so if you want to do the super quick version, just throw in the chopped butternut squash with the sweet potato and other veggies -it’s gorgeous that way too!
Butternut Squash Soup
- Half a butternut squash (or a small bag of the pre-chopped stuff, about 350g)
- Olive oil
- Salt and pepper
- 1 carrots
- 2 onions
- 2 sticks of celery
- 2 cloves of garlic
- 1 large or 2 small-medium sweet potatoes
- 1 litre of vegetable stock ( I made mine with 2 Kallo organic stock cubes)
- Preheat oven to 200*C. Prepare the butternut squash by chopping in half, deseeding, peeling and chopping off the top and bottom.
- Chop the squash into chunks, pop into a tray, drizzle with olive oil and season with salt and pepper. Cook in the oven for around 45 minutes.
- Peel and chop the carrots, celery, onion and garlic.
- Add the carrots, celery, onion and garlic to a big pan with a good glug of olive oil and cook over a low heat for 5 minutes or so until the veg has softened.
- Peel and chop the sweet potato/es into rough chunks and add to the pan, along with 1 litre of vegetable stock and the roasted butternut squash..
- Cook over a medium heat for around 15 minutes – or until the sweet potato is nice and soft.
- Blend and season to taste. If it is too thick at this point you can add some water or more stock to thin it out a bit.