This is the soup cold weather was made for: butternut squash roasted until sweet and caramelised at the edges, then blended silky smooth with garlic, cumin and a swirl of cream.
Roasting does all the work here. It concentrates the squash, softens the onion and garlic, and gives the soup a depth you never get from boiling alone.
It is a proper make-ahead lunch too. A big pot on Sunday means easy bowls all week, and it freezes beautifully.
Ingredients
- 1 large butternut squash (about 1.4 kg), peeled, seeded and cut into chunks
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil
- 1 tsp salt, plus more to taste
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 750 ml (3 cups) vegetable stock
- 120 ml (0.5 cup) double cream, plus extra to swirl
- 1 tbsp maple syrup
To serve
- 2 tbsp toasted pumpkin seeds
- 8 to 10 crispy sage leaves
- Crusty bread, to serve
Instructions
- Roast the vegetables: Heat the oven to 200°C (400°F). Toss the squash, onion and garlic with the olive oil, salt, pepper, cumin and smoked paprika on a large baking tray. Roast for 30 to 35 minutes until the squash is soft and caramelised at the edges.
- Squeeze out the garlic: Let the tray cool for a few minutes, then squeeze the soft garlic out of its skins and tip everything, including the roasting juices, into a large pot.
- Blend: Add the vegetable stock and blend with a stick blender (or in batches in a jug blender) for about 2 minutes until completely smooth. Add a little more stock if it is thicker than you like.
- Finish: Stir in the cream and maple syrup and warm gently over low heat for 5 minutes. Do not let it boil hard. Taste and adjust the salt and pepper.
- Serve: Ladle into warm bowls, swirl over extra cream, scatter with toasted pumpkin seeds and crispy sage leaves, and serve with crusty bread.
Storing and reheating
Cool and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently until piping hot, adding a splash of stock if it has thickened. Add the cream swirl and toppings fresh.
Frequently asked questions
Can I make this vegan?
Yes, use coconut milk instead of cream and check that your stock is vegan. The roasted flavour carries the soup either way.
Can I roast the squash ahead of time?
Yes. Roast the squash and onion a day ahead, then blend and reheat when you are ready to serve.
How do I get it really smooth?
Blend for a full 2 minutes, in batches if needed, and add a little more warm stock. A high-speed blender gives the silkiest result.
Can I skip roasting and boil the squash instead?
Yes, but the flavour will be lighter and less sweet. Roasting is what gives this soup its depth, so do not skip it if you can help it.
Made this? Tell us how it went