We are right into autumn and I love the sight of leaves turning yellow-orange, setting the mood for the winter season. The days are getting shorter and the nights bring a chill in the air. All you want is to cosy up by the fire and enjoy a heart-warming supper, just like this bowl of autumn soup. It has deep flavours of roasted butternut squash, herbs topped with garlic-infused croutons. Add a little kick to your soup by sprinkling a few chilli flakes before serving. This supper is super easy to make and only costs a few pennies per bowl. Why not make this roasted butternut squash soup as a starter for Thanksgiving?
Why you should try this roasted butternut squash soup
Here is why you will love this recipe. Butternut squash is in full season and widely available this autumn. Roasting a butternut squash fills your kitchen with gorgeous smells of nutty and herby flavours. The best bit is the caramelisation of the butternut that bring out the best flavours of this vegetable.
Roasting a butternut squash before making soup means you do not have to peel and dice it! This can be a time-consuming process and I would much rather roast the squash and scoop out the flesh.
One medium 1kg butternut squash can yield 4 bowls of soup. You only need a few more ingredients to add to your shopping list, but it is essentially ingredients that can already be found in your fridge and pantry. If you want a delicious budget-friendly supper then this soup only costs a few quid per bowl. You can also make it ahead of time as it keeps well in the fridge for a few days.
What you will need for this recipe
- Butternut Squash: A medium butternut squash weighing about 1 kilo should yield 4 bowls of soup.
- Olive oil: Extra virgin olive oil is drizzled on the butternut squash to help it caramelise. It is also used for making the croutons.
- Thyme: Thyme and butternut squash are the perfect combination. Thyme has a strong flavour and yet does not overpower the butternut squash.
- Onions: This is an essential ingredient for making soup.
- Garlic and ginger: Adding garlic and ginger to soup gives it more flavour and the ginger adds extra warmth.
- Stock: I have used chicken stock for this recipe, however vegetable stock works perfectly well.
- Chilli flakes: To give a subtle spicy taste to the soup.
- Sourdough bread: I use one large slice to make croutons. You can use two medium slices.
How to make roasted butternut squash soup
The first step is to try to slice the butternut squash lengthwise. This can be a little tricky if you have not done this before. Believe me, it requires a bit of practice and a good heavy sharp knife! You also need sturdy hands and a flat surface that is low enough to push your knife through the middle of the squash. I usually do this on the dining table and it always works. put the butternut squash side down and slice vertically the neck side. Then turn the squash so the bulb side is facing you. Slice the other half of the squash vertically. Then use a spoon to remove the seeds.
Place the two butternut squash halves in a roasting tin and season with salt and pepper, a drizzle of olive oil and a few sprigs of thyme. Into the oven it goes while you prep the other ingredients for the soup.
Chop the onions and mince the ginger and garlic. In a pan sweat the onions for a few minutes until it releases its flavour. Add the ginger and garlic, and some thyme leaves. You can sprinkle some chilli flakes at this stage if you prefer a spicy soup. When the squash is roasted, scoop the flesh using a spoon and add it to the pan. Mix well and pour in the stock. Bring to the boil and simmer for 5 minutes before blending the mixture until you achieve a smooth consistency.
Now this is a cheat’s croutons recipe! I toast the sourdough so it is nice and crispy before I slice it into cubes. To make the garlic-infused olive oil heat the oil on low heat and add the minced garlic. Stir for only a few seconds until the garlic releases its flavours. Then toss the bread until it is coated with oil. Fry for a few minutes tossing regularly, until browned and crispy all over.
So now you can assemble your soup and serve it with a sprinkle of chilli flakes, thyme, the croutons and a drizzle of creme fraiche. This soup is great to serve as a starter on Thanksgiving. If you make this recipe don’t forget to leave a comment below! You can also share a photo of the soup on Instagram, tagging me in. If you like butternut squash recipes why not try this delicious cheesy gratin recipe that you can enjoy with a baguette and a roast chicken.
- 1 medium butternut squash, cut in half lengthwise
- 3 tbsp olive oil
- 3 cloves garlic
- Sprigs thyme
- 1/2 thumb ginger
- 1 large onion, roughly chopped
- 1/2 tsp dried chilli flakes
- 1 vegetable stock melt
- 900ml water
- 1 sourdough bread, diced
- Salt and pepper to taste
- Preheat the oven to 200C. Place the butternut squash on a roasting tray and season with salt and pepper. Add a drizzle of olive oil and a few sprigs of thyme. Roast in the oven for 30 minutes, until soft.
- Remove the squash from the oven and leave to cool. Add a little olive oil to a pan and sweat the onions with the minced ginger, garlic and thyme for a few minutes.
- Scoop the flesh from the skin and add to the pan with the chilli and stock. Stir until the stock has melted and add the water. Bring to the boil and simmer for 5 minutes.
- Meanwhile make the croutons. Toast the sourdough then cut it into cubes. In pan heat a good glug of olive oil over low heat and add the garlic. Stir for a few seconds and toss in the cubed pieces of bread. Fry until crispy on all sides. Take off the heat and set aside.
- Take the soup off the heat and blend until smooth. Pour the soup into a bowl and garnish with fresh thyme leaves, a sprinkle of dried chilli flakes and a drizzle of creme fraiche. Top with the croutons and serve immediately.
Serving Size 4
Amount Per Serving