Squash soup recipe

by Barry Lewis


1 butternut squash approx 400g

6 carrots approx 400g

2x 1 tsp olive oil

1 heaped tsp paprika

1 heaped tsp cumin

2 onions

1 cm fresh ginger

1 garlic clove

A handful fresh coriander, plus extra to garnish

1 litre of veg stock

Crème fraiche to serve

Salt and pepper to taste

In this video recipe learn how to make a delicious roasted squash soup recipe with roasted carrots and caramelised onions for maximum flavour – so good!

Pre-heat the oven to 200 C or equivalent – see oven temperature conversion charts

Peel the butternut squash and slice the ends off. Cut in half, length ways and scoop out the seeds, before slicing into small chunks. Peel the carrots then slice them up. Chuck them into a roasting tray and sprinkle on the paprika, cumin, and 1 tsp oil, then gently mix together until the vegetables are evenly coated. Roast for 35 mins until well charred and caramelised, this will add extra flavour to the soup.

While you are waiting for the vegetables to roast, heat 1 tsp of oil in a pan, add the onions and fry until just starting to char. Add in the garlic clove, grated ginger, and a handle of coriander, and fry for 2 minutes. Pour in the stock and simmer for 10 minutes. Set to one side to cool slightly. Add in the roasted butternut squash and carrots, and using a hand blender, blend until smooth. Season with salt and pepper to taste, and serve with a small amount of crème fraiche on top with a little extra coriander.