Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Ingredients:
  • 1 large butternut squash, halved and roasted.
  • 1 large red onion, minced/chopped finely.
  • 3 cloves garlic, crushed.
  • 1 carrot, diced.
  • Chorizo (optional)
  • 1tsp paprika
  • 1.5 litres Veg Stock
  • Crème Fraiche (I tend to put a dollop in each bowl)
  1. Preheat your oven to 180°C (160°C fan assisted), drizzle oil over the deseeded butternut halves, place on a baking tray and roast for around 45 minutes.
  2. In oil, fry the onions until soft over a medium heat (add the chorizo now if using). Add in the paprika, carrots and garlic and fry for a further couple of minutes before adding in the scooped out squash.
  3. Drop the temperature to low. Pour over the veg stock, cover and simmer for about 90 minutes, stirring occasionally. The squash should start breaking down. At this point, either mash it up or blend it.
  4. Dollop crème fraiche on top to serve. I also sprinkle paprika over the top.
Recipe by The Bearded Bakery at https://www.thebeardedbakery.com/cooking-2/butternut-squash-soup/