Roast Butternut Squash Soup

Butternut squash soup recipe

"Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss'd cottage-trees,"


Very autumnal here now first frosts, last apples the smell of wood smoke in the air and the buzz of chainsaws in the background. Feeling a little overwhelmed with the amount of work to do cutting back, clearing up leaves, collecting seeds,dividing dhalias, strawing down the raised beds. Harvested the last Chillies and Apples and running out of space on stairs for butternut squash, better starting eating them.

Roast Butternut Squash Soup


1 butter nut squash, 1 large onion chopped, 3 garlic cloves, 1 tbsp honey, 3 sprigs rosemary, 600ml chicken/veg stock, 150 ml white wine, 100ml double cream, juice 1 lemon some pine nuts and goat's cheese to garnish.


  1. Heat oven to 200C/180C fan/gas 6.  Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway cooking until tender and golden brown.
  2. Remove from the oven, take out the rosemary sprigs and discard. Transfer contents of tin into a food processor in batches with the stock, wine, cream and lemon juice. Season, then blend until smooth.

  3. Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and fried pancetta for the carnivores. Serve with crumbled Goat's cheese, nice with garlic and rosemary focaccia