Contact

Roasted squash for a delicious soup in November’s kitchen

We’ve had such a good harvest from our three squash plants – 27 fruits! They’re all in store now and should last quite a few weeks but we love butternut squash soup so I’ve just made a big batch to pop away in the freezer. It’s great on a cold day and with a little kick of chilli, really warms you through. Squash is full of vitamins and beta carotene which is full of antioxidants so super healthy.

Roasting really brings out the flavours of squash so start this soup off in the oven if you’ve time (if not then just pop it all in the saucepan.)

Roasted butternut squash and carrot soup

Serves 4 Takes about an hour

1 butternut squash

2 or 3 carrots

1 red pepper, quartered, seeds removed

2 cloves garlic (skin on)

½ teaspoon chilli flakes (optional)

Good glug of oil

500ml chicken or veg stock (or you could use ham stock from your Christmas ham)

Good teaspoon runny honey

½ -1 teaspoon ground cumin

  • Peel the squash and scrape out the seeds. Chop into large chunks and put into a shallow roasting tray.
  • Peel and chop the carrot into similar size chunks. Add to the roasting tray along with the unpeeled garlic cloves.
  • Roast the squash and carrot - soup
  • Drizzle over the oil and scatter over the chilli flakes if using. Pop in the oven 180fan/200C for about 35 minutes, turning a couple of times in that time. Roast until the veg are softened and tinging brown at the edges.
  • Squeeze the garlic out of its skin and pile everything into a large saucepan. Add the stock, cumin and honey and bring to a gentle simmer for about 30 minutes till everything is soft and tender
  • Add the honey and cumin to the veg - soup
  • Wizz with a stick blender or pop in a liquidiser, adding more stock or some milk to thin it to your liking.
  • Roasted butternut squash & carrot soup

Enjoy straight away or freeze and feel the goodness seeping through you!