Introduction: Spicy Roast Butternut Squash Soup
Spicy roast butternut squash soup is velvety smooth with earthy flavours that will comfort your soul. A winter warming dish that will never disappoint!
- 1 x Butternut Squash, peeled and cubed
- 1 tsp Chilli Flakes *
- 2 tbsp Olive Oil
- Salt & Pepper
- 1 x Onion, peeled and sliced
- 3 x Garlic Cloves, peeled and roughly chopped
- 1 tbsp Fresh Rosemary, chopped
- 500ml (2 Cups + 1 tbsp)
- Vegetable Stock125ml (1/2 Cup)
- Double/Heavy Cream
- Roasting Pan
- Blender/Food Processor
# mine weighed 1150g/40.5 oz whole
* use 1/2 tsp for a hint of heat, 1 tsp for a nice kick, 1.5-2 tsp if you like it hot.
Step 1: Roasting
Preheat your oven to 190ºC/Fan 180ºC/374ºF. Mix together the squash, chill flakes, olive oil and a generous helping of salt and pepper in your roasting pan.
Bake for 15-20 mins until softened and just starting to brown.
Step 2: Adding More Flavour
Add the onion, garlic, rosemary and season with more salt and pepper. Mix well.
Bake for a further 10 minutes until everything is tender.
Step 3: Time to Blitz
Cool for 15 mins then tip the veggies into a blender along with the stock and cream. (You might need to do this part in batches.)
Blend/process until very smooth. Taste and add more seasoning if required.
Step 4: Tadah!
If you’re serving straight away, pop it into a saucepan to heat back up again.
Alternatively, freeze for another day. Defrost thoroughly before reheating in a saucepan.
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