Butternut squash is a sweet and smooth vegetable, and it goes wonderfully together with tomato – this smooth and creamy butternut squash recipe is perfect comfort food for a cold day, and if you scatter some croutons on top it makes for a wonderful filling lunch. Butternut squash is a great vegetable for roasting, as it really brings out the sweet and nutty flavour. The savoury red onion and garlic compliment the roasted squash well, and combining them together with the fresh herbs makes this soup to be full of flavour. This is a great soup recipe that you will come back to time and time again!
If you’re looking for more cooking inspiration, have a wander on our website for more delicious soup recipes.
- Check you have
- red onion
- olive oil
- vegetable stock cubes
- You might need to buy
- butternut squash
- fresh thyme
- fresh parsley
Preheat the oven to 200 C, 180 C (fan oven), 400 F, gas 6. Put 8 halved ripe tomatoes, 1lb (450g) diced butternut squash, 1 unpeeled red onion, cut into quarters, 1 unpeeled head of garlic, halved, and 2 thyme sprigs in a roasting tin and drizzle over 2tbsp olive oil. Season and roast for 40 minutes until a little charred.
Discard the thyme and slip the onion and garlic out of their skins. Whizz in a food processor with the tomatoes and squash.
Add 1.5 litre (2¾pt) vegetable stock and whizz again until fairly smooth. Strain the mixture into a clean pan. Heat the soup and season. Stir in 3tbsp chopped parsley and serve with bought croûtons.