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5 from 1 vote

 Butternut Squash Soup

Hearty, warming comfort.
Course: Soup
Cuisine: British
Keyword: Butternut squash recipes, Soups, Vegetarian
Servings: 6

Equipment

  • Blender

Ingredients

  • 1 butternut squash, peeled, deseeded, cut into chunks
  • 150 ml olive oil, for roasting the squash and frying the onions
  • big sprinkle salt
  • 2 brown onions, sliced
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 2 tbsps smoked paprika powder
  • 2 tbsps veg stock and 2 litres water
  • 400 ml yoghurt or skyr, for garnish
  • 1 small red chilli, finely sliced for garnish
  • handful pumpkin seeds for garnish

Instructions

  • Pre heat the oven to 180C. Roast the butternut squash tossed in the olive oil and salt for 30 minutes or until a fork easily pierces the squash.
  • Fry the onion with the bay leaves gently in olive oil until soft, then add the garlic. Add the paprika and stir.
  • Add the soup stock and water, bring to the boil.
  • Remove the squash from the oven. Add to the saucepan, along with the cooking oils. Simmer for a few minutes then transfer to a blender.
  • Blender until smooth then transfer back to the saucepan. Check the seasoning.
  • Serve hot with a scoop of yoghurt, skyr, a sprinkle of pumpkin seeds and a few slices of chilli if desired.