Roasted Butternut Squash Soup

Ingredients

• 1 butternut squash (Peeled, seeded, and chopped)
• 3 carrots (Peeled and chopped)
• 1 red onion (Peeled and chopped)
• 0.5 punnet cherry tomatoes (Approximately half a standard punnet; use about 125 g)
• 1 red bell pepper (Cored and chopped)
• 2 bulbs garlic (Roast whole, then squeeze the softened cloves from their skins)
• ginger (Lazy ginger or fresh ginger, to taste; estimated at about 1 tablespoon)
• 3 tbsp olive oil (For drizzling over the vegetables)
• salt (To taste; estimated at 1 teaspoon)
• black pepper (To taste; estimated at 1/2 teaspoon)
• 1 tsp paprika (Or to taste)
• 1 tsp thyme (Dried or fresh, to taste)
• 0.5 tsp chilli flakes (Or to taste)
• 0.5 tsp turmeric (Or to taste)
• nutmeg (A tiny amount, optional; estimated at 1/8 teaspoon)
• 2 vegetable stock cubes (Use according to the stock-cube package directions)
• 600 ml water (Add more or less stock depending on the desired thickness)
• 150 ml double cream (Add as much or as little as desired; estimated amount)

Steps

1. 1

   Preheat the oven to 200°C (400°F). Prepare a large oven dish or roasting pan.

2. 2

   Peel the butternut squash, scoop out and discard the seeds, and chop the flesh into roughly even pieces. Peel and chop the carrots and red onion, core and chop the red pepper, and add the vegetables and cherry tomatoes to the oven dish.

3. 3

   Add the two garlic bulbs to the dish. Leave them whole for roasting so the cloves can be squeezed out later.

4. 4

   Drizzle the vegetables and garlic with olive oil. Add the ginger, salt, black pepper, paprika, thyme, chilli flakes, turmeric, and the optional nutmeg, then toss everything until evenly coated.

5. 5

   Roast for 50–60 minutes, until the squash and carrots are completely tender and the vegetables are browned at the edges. The garlic should be soft enough to squeeze from its skins.

6. 6

   Remove the roasting dish from the oven and transfer the roasted vegetables to a large soup pot. Handle the garlic carefully because it will be very hot.

7. 7

   Squeeze the softened roasted garlic cloves from their skins directly into the soup pot, discarding the papery skins.

8. 8

   Prepare the vegetable stock by dissolving the stock cubes in the 600 ml water, then add it to the soup pot. Use more or less stock if needed to control the final thickness.

9. 9

   Blend the roasted vegetables and stock with an immersion blender until smooth and creamy. Alternatively, blend in batches in a heatproof countertop blender, taking care with the hot liquid.

10. 10

    Stir in as much double cream as you like. Warm the soup gently if necessary, without boiling, then taste and adjust the seasoning.

11. 11

    Ladle the soup into bowls and serve hot. The creator pairs it with a chorizo and cheese bagel melt.

Notes

The source does not specify exact amounts for the ginger, seasonings, olive oil, or cream; amounts for these ingredients are practical estimates and should be adjusted to taste. Serve with a chorizo and cheese bagel melt as suggested by the creator. Take care when blending hot soup.

Nutrition per serving

• soup
• main
• vegetarian
• autumn
• comfort food
• roasted
• blended
• gluten-free