Roasted Butternut Squash Soup

It’s the weekend, I’m up early and know we haven’t much free time this morning, so in order to get lunch ready for when we get back from the messages I bang this in the oven before coffee and my ablutions. This recipe is perfect for minimal effort, rough and ready chopping, bang in the oven, tip into a pan with stock made from bouillon. Then using a hand blender, puree within an inch of it’s life and you are good to go for when you need it.

Preheat the oven to 190°C (400°F/Gas 6), whilst you prepare the veg.


  • 3-4 tbsp olive oil
  • garlic cloves peeled
  • 1 tsp of dried chilli flakes (optional)
  • 1 tbsp bouillon
  • butternut squash, peeled and roughly chopped 2 inch chunks
  • 3 carrots, peeled and roughly chopped to similar size as the squash
  • 2 onions, peeled and quartered


  1. In batches place the veg in a large bowl and drizzle some of the oil over. Just looking to coat the surfaces so use a spoon to turn the veg over. I find this a good way to use less oil before tipping into a large roasting tin
  2. Sprinkle over the chilli flakes (these are hot to the uninitiated so if you are making this for kids, go sparingly or none at all)
  3. Place the roasting tin in oven and roast 35-45 minutes or until the veg is nice and soft
  4. Transfer the roasted veg to a liquidiser or a large stock/soup pan if using a hand blender and then add the stock and process until smooth