Roasted butternut squash soup

This roasted butternut squash soup is a comforting blend of sweet squash, earthy carrots, and a hint of spice from fresh ginger. The roasted vegetables add depth and warmth, while the red pepper brings a gentle sweetness. Smooth, creamy, and dairy-free, it’s perfect for a cozy meal with crusty bread.

By Mary Berry
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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Roasted butternut squash soup is a nutritious, dairy-free option. It’s rich in vitamins from the squash, carrots, and red pepper, with a touch of natural sweetness from honey. The soup is low in saturated fat and contains a moderate amount of fibre, making it a wholesome choice for a balanced diet.

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Method

1. Preheat your oven to 200°C/180°C Fan/Gas 6. This gets everything ready for roasting.
2. Prepare the vegetables by placing the butternut squash, onion, carrots, and red pepper in a large resealable freezer bag. Add half the olive oil, salt, and pepper, then toss until everything is coated. Tip into a roasting tin and spread out in a single layer.
3. Roast the vegetables for 40–45 minutes, or until tender and lightly browned. Drizzle over the honey 5 minutes before the end for a touch of sweetness.
4. Heat the remaining oil in a deep-sided saucepan over medium heat. Add the ginger and fry for a minute to release its aroma.
5. Pour in the vegetable stock and bring to the boil. Stir in the roasted vegetables and season with salt and pepper.
6. Blend until smooth using a hand blender. Return to the heat to warm through, then serve hot with crusty bread.

Tips:

• This soup can be made up to 3 days ahead and chilled, or frozen for up to 3 months.
• Ready-prepared butternut squash saves time and effort.
• Roasting the vegetables brings out their natural sweetness and depth of flavour.

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What can you serve with this

1. Crusty bread – Perfect for dipping and soaking up every last drop of soup.
2. Green salad – Adds freshness and a contrast in texture.
3. Garlic croutons – For a crunchy topping that enhances the soup’s flavour.
4. Grilled cheese sandwich – A comforting pairing that’s hard to beat.
5. Roasted vegetables – Adds extra colour and nutrition to your meal.

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FAQs for Roasted Butternut Squash Soup

• • Can you freeze roasted butternut squash soup? Yes, it freezes well for up to 3 months in a freezer-proof container.
  • Can you make this soup vegan? Yes, use maple syrup instead of honey and ensure your vegetable stock is vegan.
  • How do you make butternut squash soup creamy without dairy? Roasting the vegetables and blending them creates a naturally creamy texture.
  • Can you use a food processor instead of a hand blender? Yes, a food processor works well for blending the soup until smooth.
  • What can I use instead of butternut squash? Pumpkin or sweet potato are great alternatives.
  • How long does roasted butternut squash soup last in the fridge? It keeps for up to 3 days when stored in an airtight container.
  • Can I use canned butternut squash? Yes, but fresh squash gives the best flavour and texture.
  • Is this soup gluten-free? Yes, as long as your vegetable stock is gluten-free.

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Nutri-score Health Check

This roasted butternut squash soup is rated Nutri-score C. The score is based on the ingredients and their nutritional profile.
Positive Factors

• High in fibre from butternut squash, carrots, and red pepper
• Contains vitamins A and C
• Low in saturated fat
• Naturally sweetened with honey

Negative Factors

• Contains a small amount of added sugar from honey
• Moderate calorie content due to olive oil

The score has been automatically calculated from the ingredients in the recipe and is only a guide.