Butternut squash soup

Butternut squash soup

This is the perfect comfort soup and one of my favourites. Full of flavour and vitamins, it is a great lunch which can be prepared the night before.


  • 1 Butternut squash
  • 1 sweet potato
  • 1 red onion
  • 2 carrots
  • 1 garlic clove
  • 500ml vegetable stock
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of vegetable oil
  • 1 tbsp of Thyme
  • 1 tbsp of Creme Fraiche
  • Half a loaf of stale bread
  • 1 tbsp Rosemary
  • 2 tbsp grated Parmesan
  • 1 garlic clove

Preparation, night before

  1. Preheat oven to 180 degrees.
  2. Peel and chop onion, carrots, sweet potato and garlic and add to baking tray.
  3. Cut Butternut squash in half and place on a tray.
  4. Drizzle oil, Balsamic vinegar and Thyme over both.
  5. Cook in oven until soft.
  6. Meanwhile heat vegetable stock until simmering.
  7. Add cooked vegetable and stock to blender in batches and blend until smooth.
  8. Add soup to large pan to reheat the next day.

Just before serving I would make the Parmesan toasts. Preheat oven to 180 degrees. Cut the bread into quarters and coats with drizzle of oil, Rosemary and Parmesan. Cook in oven until golden. Serve soup with drizzle of Creme Fraiche.

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