Roasted Butternut Squash Soup
It's that time of year when you start to get cosy, and this roasted butternut squash soup recipe is one of our go-to Autumn Comfort foods.
Warm, comforting, and bursting with flavour it's the ultimate family-friendly recipe, perfect for chilly evenings and cosy meals around the table.
If you have little ones who aren't the biggest fans of vegetables, this soup is your secret weapon! When blended into a creamy this recipe hides a nutritious array of veggies in every spoonful.
The sweetness of the butternut squash and carrots means even the pickiest of eaters will love it, and you can feel good knowing they're getting essential nutrients in a bowl that feels like a treat.
Ingredients:
- 1 large butternut squash
- 6 medium carrots
- 2 red peppers
- 1 large red onion
- 3 garlic
- 3 sage leaves
- Olive oil
- Dried Thyme
- Salt and pepper to taste
- 1 litre vegetable stock (or just add 2 leeks, 2 stick of celery, 1 teaspoon of thyme)
The Steps:
Step One: Preheat your oven to 200°C (180°C fan) / Gas Mark 6
Step Two: Cut the butternut squash in half and remove seeds, place in a large baking tray. Peel the carrots and cut into large chunks, chop the onion and pepper and unpeeled garlic cloves, add everything around the butternut squash in the large baking tray. Drizzle with olive oil and season with salt and pepper, dried thyme. Toss everything to coat evenly.
Step Three: Roast in the preheated oven for 30-35 minutes, or until the squash and carrots are tender and slightly caramelised at the edges. Remove the garlic cloves from their skins once roasted.
Step Four: Transfer the roasted vegetables to a large pot. Add the vegetable stock and bring to a gentle simmer.
Top Tip - At this stage is you want to get some extra vitamins in your little ones during the cold months you can add a handful of kale, spinach or broccoli at this stage!
Step Five: Once cooked blend the soup until smooth, adding more stock if needed to reach your desired consistency. For a creamier soup, stir in the double cream.
Top tip: My rascals love this soup in a cup with some butter crusty bread or garlic bread. You can also batch cook this recipe, its freezes really well.