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 🙂

Note: Before you start you may wish to check out Recipes From A Pantry’s useful guide on how to cook with butternut squash soup. Click here if you would like to read this post.

Roasted Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Serving Size: 4-6

Roasted Butternut Squash Soup


  • 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


  1. Preheat oven 200C / 400F / Gas Mark 6.
  2. Wash the butternut squash and cut up into wedges. Scrape out the seeds and stringy pulp and discard.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the heat and serve in bowls.
  7. Garnish with thyme, chili flakes and black pepper. Serve with a chunk of bread or cheese toast.
Butternut Squash Soup -009

Butternut squash cut up, seasoned and about to get a roasting.

I am linking this post to the Four Seasons Food October challenge. The event is run by Delicieux and Eat Your Veg. This month’s theme is roasting.


I am also linking this to No Croutons Required challenge, hosted by Jacqueline at Tinned Tomatoes and Lisa from Lisa’s Kitchen. October’s theme is smooth blended soup.

no croutons required


And also to this month’s Cooking With Herbs challenge run by Karen of Lavender and Lovage.


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  • Posted October 2, 2013

    Sylvia / Happiness is homemade

    Looks yummy! Perfect for weather like today 🙂

  • Posted October 2, 2013

    Eat Your Veg

    Now that’s one gorgeous Autumnal soup! Love Butternut Squash soups but yours sounds truly divine with the tasty additions of the whole bulb of roasted garlic (I adore the sweetness this brings), nutmeg, chilli and balsamic vinegar. Thanks so much for linking it up to the Four Seasons Food challenge!

  • Posted October 3, 2013

    Bintu @ Recipes From A Pantry

    Oh my, I just posted up some roasted butternut squash soup too. Nice to know I am in good company.

  • Posted October 3, 2013

    Bintu @ Recipes From A Pantry

    Hi Tina,
    Yes please do add in a link on how to cook butternut squash. Much appreciated.

  • Posted October 5, 2013


    A SIMPLY glorious entry for Cooking with Herbs and I adore butternut squash, so this is a winner for me! Thanks so much! Karen

  • Posted October 25, 2013


    It looks wonderful. Thanks for submitting it. I would love to dip into it just now. Feeling a bit chilly!. Oh and by the way the roundup is live 🙂

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  • Trackback: October’s Four Seasons Food Roasting Round-Up! | Eat your veg

  • Posted November 17, 2013

    Nayna Kanabar

    Looks yum, nice click.

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