This delicious butternut squash recipe tastes great with croutons! You can buy the croutons from the shop, or see for yourself how easy it is to make them yourself. Have a look on our website for more great soup recipes.
- 6 2 to 3 butternut squashes weighing 2.25kg (5lb), peeled, halved, deseeded and cut into small slices
- 1 onion, cut into eighths
- 2 cloves garlic, sliced
- 4tbsp basil-flavoured olive oil
- 1 litre (1¾pt) vegetable or chicken stock
- For the croutons:
- 1 loaf of herb focaccia, cut into bite-sized cubes
- 6tbsp basil-flavoured olive oil
- fresh basil leaves, to garnish
- sunflower oil, for frying
Preheat the oven to its highest setting. Mix together the butternut squash, onion and garlic. Sprinkle with olive oil and season with freshly ground salt and black pepper. Gently toss the vegetables together until well mixed and coated in oil. Roast in the oven for 25 to 30 minutes or until the vegetables have softened and are beginning to blacken.
Transfer about a third of the vegetables to a food processor and add one third of the stock. Blend until smooth, transfer to a freezer-proof container and repeat with the remaining vegetables and stock. Leave to cool, then cover and chill overnight or freeze for up to one week.
Make the croutons the day before serving: preheat the oven to its highest setting, tip the cubes of bread into a roasting tin, drizzle with the basil olive oil and toast in the oven for 10 to 15 minutes, turning occasionally. Leave to cool and store in an airtight container.
If frozen, thaw the soup overnight in the fridge. When ready to serve, reheat thoroughly for about 10 to 15 minutes, adding a little more stock if it’s too thick.
Carefully fry the basil leaves in oil until crispy and serve the soup sprinkled with the croutons and fried basil leaves.