Roasted Butternut Squash Soup

25 September 2017 Dairy Free Gluten Free
These days I rarely make just one recipe or dish at a time. Whenever possible, I will make extra of something for a meal to stash in the freezer for another day or to store in the fridge for a quick dish later in the week.

Roasting extra veg in the cooler months, particularly butternut squash, pumpkin or basically any root of choice can be the perfect side or later blitzed with a few on hand aromatics and a little stock for a comforting bowl of soup as lunch or a light dinner whenever you might need an emergency hit of warmth.

This might be my favourite. To turn your veg into a soup, simply follow these instructions to roast your squash. Once cool enough to touch, scoop out the warm flesh, and squeeze the cooked garlic cloves into a blender with a sautéed onion (optional) and 1-1.5 litres of vegetable or chicken stock. Blend until smooth.

You can flavour this with coconut milk, allow some spinach leaves to wilt in at the end, or add a dollop of creme fraiche. Croutons or brown rice will bulk this up for a complete meal, and I sometimes like to increase the amount of liquid and add a tin or jar of good cannellini beans for a really hearty winter warmer.

Have you made this dish?

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