Recipe of the Week: Roasted Squash Soup

As we all rush from task to task this week, there is nothing nicer than sitting down with a nice warming, and wholesome bowl of soup. Made in advance it could be just the thing to keep your energy up between shopping trips and extra nice to come home to after a long day at work. Just warm it up in the pan and serve with crusty bread. Delicious.

Serves 4


1 butternut squash, peeled and deseeded

2 onions

1 garlic

Two sprigs of rosemary

A splash of olive oil

1 tbsp of butter

salt and pepper to taste

Creme fraiche to garnish

2 red chilli, choppped


Heat the oven to 200C/180C fan/gas 6. Cut the squash into chunks and throw into a large roasting tin with the olive oil and two sprigs of rosemary. Season with salt and pepper. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, add the onions, garlic and ¾ of the chilli. Cook on a low heat for 15-20 mins until the onions are completely soft. Tip the squash into the pan, add the stock then whizz with a stick blender until smooth.

Serve the soup with a spoonful of crème fraîche and a scatter over the remaining chopped chilli.

Recipe and styling: Claire Morgan

Photographs: Andrew Boyd