Name: Butternut Squash Soup
Prep time: 60 min
Cook time: 15 min
Ingredients: 1.5 kg Butternut Squash ((3 pounds)); 3 tbsp Olive Oil; 5 Cloves of Garlic; 1 Large White Onion ((or two small ones)); 1/2 tsp Salt; 1/2 tsp Black Pepper; 1/2 tsp Dried Rosemary; 1/2 tbsp Dried Sage; 1/2 tsp Dried Parsley; 1 tsp Fresh Ground Ginger; 2 Cups Vegetable Broth

Butternut Squash Soup

A thick and delicious soup that's naturally gluten and dairy free

Print Recipe

Prep Time 1

Cook Time 15

Course: Soup

Ingredients Method Notes

Ingredients

1.5 kg Butternut Squash (3 pounds)
3 tbsp Olive Oil
5 Cloves of Garlic
1 Large White Onion (or two small ones)
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Dried Rosemary
1/2 tbsp Dried Sage
1/2 tsp Dried Parsley
1 tsp Fresh Ground Ginger
2 Cups Vegetable Broth

Method

Pre-heat the oven to 180 degrees Celsius (350F/gas mark 4).
Peel the butternut squash. Remove the top, bottom and seeds. Chop it into small cubes and place on roasting tray sprinkled with 2tbsp of olive oil.
Roast the butternut in the oven for 35-45 minutes, stirring and turning the cubes regularly. It is done when a fork can easily pierce each cube.
Five minutes before the butternut looks done, heat the remaining 1tbsp of olive oil in a large pot. Dice the onion and saute it on a medium heat for a few minutes until it softens.
Add the garlic, salt, pepper, rosemary, sage, parsley and ginger and sauté for up to a minute, or until the herbs start releasing their aroma.
Add the vegetable broth to the pot. Then add the roasted butternut squash and stir well.
Use an electric hand blender or soup tool to blitz the mixture. This will take a few minutes until the mixture is lump free and thick. If it's too thick for your liking, you can add additional vegetable broth or water.
Cook for another ten minutes and then remove from the stove. It's ready to eat!

Notes

You can enjoy this thick and delicious soup on it’s own, or serve with a salad or some cold meats to make more of a meal.

Butternut Squash Soup