Creamy roasted butternut squash soup

    2 hours 5 min

    A filling soup made with mashed roasted butternut squash, grated carrot and finely diced onion which means there's no need to get your blender out of the cupboard! Add a few pinches of cayenne pepper to spice things up.

    22 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 butternut squash, halved lengthwise and seeded
    • salt and ground black pepper to taste
    • 1 teaspoon butter, or to taste
    • 1 onion, finely diced
    • 2 cloves garlic, pressed
    • 75g grated carrot, or to taste
    • 1/2 teaspoon dried marjoram, or to taste
    • 1/2 teaspoon celery seed, or to taste
    • 2 pinches cayenne pepper, or to taste
    • 1L chicken stock
    • 4 tablespoons double cream, or more to taste
    • 50g cream cheese, or more to taste

    Prep:15min  ›  Cook:1hr50min  ›  Ready in:2hr5min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with foil.
    2. Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking tray.
    3. Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
    4. Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
    5. Stir mashed squash, marjoram, celery seed, cayenne pepper, salt and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to the boil.
    6. Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavours blend, 30 minutes.

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