Roasted butternut squash and garlic soup

The garlic flavour is strong with this one, but in a flavourful, dreamy way, not a smack-in-the-face kind of way.

Roasted butternut squash and garlic soup

Makes lots


1 large butternut squash, peeled and chunked (best of luck)

2 medium onions, peeled and cut into wedges

3 cloves of garlic, bashed

sunflower oil

salt and pepper

1L chicken stock (I used a Kallo cube because it’s gluten free and yum)


1) Throw all the veg into a suitably sized pan, drizzle with oil and season. Roast at 150C for 45min – 1 hour. It’s done when you can easily get a fork through a piece of squash.

2) Add a third of the roasted vegetables to your blender. Add enough stock to cover. Blitz. Pour into a clean saucepan. Repeat three times until all veg and all stock has been blitzed into decadent, smooth goodness. 

3) Reheat, check the seasoning and then serve. 




4 thoughts on “Roasted butternut squash and garlic soup

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