Roasted Butternut Squash Soup
These last few weeks I have indulged in a lot of rich foods and my body is now craving something warm, delicious, nutritious and wholesome. This roasted butternut squash soup is super easy to make, once you have tackled cutting the squash, that is!
Roast it, blend it, heat it, eat it….simples 🙂
- 1 organic butternut squash, cut into chunks
- 500ml vegetable stock (preferably homemade)
- 1 garlic bulb
- couple of sprigs of thyme (leaves only), plus extra for garnishing
- 1tbsp yoghurt
- ½ tsp freshly grated nutmeg
- 1 tsp balsamic vinegar
- pinch chilli flakes (adjust to taste)
- salt and pepper to taste
- olive oil, enough for roasting
- Preheat oven 200C / 400F / Gas Mark 6.
- Wash the butternut squash and cut up into wedges. Scrape out the seeds and stringy pulp and discard.
- Line a baking tray with foil and place the butternut squash wedges into the tray. Season generously with salt and pepper. Scatter thyme leaves and coat the wedges with olive oil. Add the whole garlic bulb to the tin. Roast for 40-50 minutes, until the wedges have caramalised. Make sure you frequently turn over the butternut squash wedges while cooking, to avoid them burning and sticking to the foil.
- Once roasted, peel the skin off the wedges and the garlic bulb. Place the ingredients in a blender and blitz until it becomes a smooth puree.
- Place a large saucepan on medium heat, adding the vegetable stock and the butternut squash puree. While the soup is heating, add the nutmeg, chilli flakes, balsamic vinegar and yoghurt. Keep stirring until the soup begins to bubble.
- Remove from the heat and serve in bowls.
- Garnish with thyme, chili flakes and black pepper. Serve with a chunk of bread or cheese toast.
And also to this month’s Cooking With Herbs challenge run by Karen of Lavender and Lovage.