Creamy Roasted Butternut Squash Soup with Warming Spices
This creamy roasted butternut squash soup combines caramelised vegetables with warming spices to create a golden, velvety bowl of comfort. Perfect for autumn evenings or festive dinners, it’s simple, deeply satisfying, and endlessly versatile, whether enjoyed on its own or as part of a seasonal spread.
Ingredients
- 1 Butternut Squash large, approx. 1.2kg, peeled, deseeded and cubed
- 2 Carrots medium, peeled and chopped
- 2 Onion large, peeled and quartered
- 3 cloves Garlic left in skins
- 3 tbsp Olive oil extra virgin
- 1 tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Ground nutmeg
- 1 tsp Smoked paprika
- 1 l Vegetable stock
- 200 ml Double cream
- Sea salt to taste
- Black pepper freshly ground, to taste
- Fresh coriander to garnish
- Fresh parsley to garnish
Instructions
- Preheat the oven to 200°C (fan 180°C). Spread the cubed squash, carrots, onion, and garlic cloves across a large roasting tray. Drizzle with olive oil, sprinkle over cumin, coriander, nutmeg, and smoked paprika, then season generously with salt and pepper. Toss everything so it’s evenly coated, then roast for 35–40 minutes until the vegetables are tender and caramelised at the edges.
- Once roasted, squeeze the garlic from its skins and transfer all the vegetables into a large saucepan. Pour over the hot vegetable stock, bring to a gentle simmer, and cook for 10 minutes so the flavours meld together. Remove from the heat and blitz with a hand blender until completely smooth and silky. Stir through the cream, adjust seasoning if needed, and reheat gently before serving.
Notes
Butternut squash is the star here, and while supermarket versions are usually fine, I always find that farm-shop squash has deeper sweetness. If you can’t get hold of butternut, kabocha or crown prince squash make good substitutes, though you’ll need to adjust roasting time as they tend to be denser.
The spices can be altered to match your palate. I’ve kept this version gently warming with cumin and nutmeg, but don’t be afraid to swap in chilli powder for more heat. A little smoked paprika deepens the flavour without overpowering the squash’s natural sweetness.
Nutrition
Calories: 285kcalCarbohydrates: 28gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 780mgPotassium: 850mgFiber: 6gSugar: 8gVitamin A: 14200IUCalcium: 110mgIron: 2mg
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