This recipe for roasted butternut squash soup is part of a #shop sponsored by the social shopper media company Collective Bias. I must admit that we are a bit obsessed with soup round our house. It’s one of the few ways I can convince my son to try pretty much any vegetable and it’s normally the lunch of choice for my husband and I as we try to eat healthily during the week. With autumn in full effect it’s nice to be able to make use of the seasonal produce on offer and this roasted butternut squash soup is filling, very tasty and even looks super autumnnal with it’s gorgeous orange colour.
Having two young kids trips to buy food tend to be dependant on where is the most convenient but I’m lucky to have a big Morrissons near me. The butternut squashes were located in the vegetable aisle next to the sweetcorn.
After stopping off for a much needed cup of tea I started work on making this soup. The recipe below makes two servings and is a great way to warm up on cooler days, plus the smell of the roasting vegetables made my house smell lovely (though did get my husband asking me every five minutes when it would be lunch time!)
Roasted Butternut Squash Soup Ingredients
1 Small butternut squash (around 750g)
1 Small carrot
1/2 An onion
2 Tbsps olive oil
450ml Vegetable stock
Creme fraiche (I used low fat)
2 Rashers of bacon (optional)
Salt and pepper
Start by peeling your butternut squash using a potato peeler and cutting it into chunks about 3cm square. Peel and chop your carrot and onion and then place all three into a ziplock bag. Add the olive oil, salt and pepper and give the closed bag a good shake, allowing all the vegetables to get covered.
Spread the vegetables out onto a baking tray and cook for about 40 minites on 180c or until the edges start to brown.
While your vegetables are cooking make your vegetable stock and cook your bacon, cutting the cooked rashers into thin pieces. The bacon is obviously optional but if you do eat meat I think the saltiness of it goes really well with the smooth flavours of the soup. Once your vegetables are cooked place them into a large saucepan or casserole dish and slowly add the vegetable stock a bit at a time, mixing them together with a hand mixer. Add more stock until your soup reaches the correct consistency and then serve, topped with a spoonful of creme fraiche and a sprinkle of the crispy bacon slices.
Like the sound of this recipe? Make sure you bookmark this page or pin the image below so that you don’t forget to make it – I promise it really is gorgeous! What’s your favourite autumnal food?