Spiced Roast Butternut Squash Soup

Karen Burns-Booth is a food writer and blogger, who loves seasonal, organic and thrifty food. 

"A gently spiced and warming soup that is perfect for casual lunches, family suppers or even as a hearty lunch box meal in a flask. The pre-roasting of the butternut squash with the spices adds a subtle aromatic flavour to the soup, and by roasting the squash with the peel, it saves the dangerous task of peeling it beforehand."


  • 1 butternut squash, about 1 to 1.2 kg
  • a little rapeseed oil
  • 1 tspn curry powder
  • 1 tspn cumin powder
  • 1/2 tspn ground coriander
  • salt and pepper
  • 2 large onions, peeled and diced
  • 600mls vegetable stock (home-made is best)
  • 4 to 5 tblspn creme fraiche


  1. Pre-heat oven to 200C/400F/Gas Mark 6. Carefully top and tail the butternut squash and cut it into wedges or large chunks, no need to peel it.
  2. Put a little oil into a large roasting tray and add the spices and salt and pepper to taste. Mix well and then add the butternut squash pieces, move them around in the spiced oil to cover them and then roast for 25 to 30 minutes, or until charred and soft. Allow them to cool slightly before scraping the flesh away from the skin.
  3. Whilst the butternut squash is roasting, add a little oil to a large sauce pan and gently cook the onions until they ate soft and translucent. Add the cooled butternut squash flesh and the vegetable stock and cook for 5 or 6 minutes together, before blending the soup with a hand blender or in a food processor.
  4. Pour the soup back into the sauce pan if necessary and add the crème fraiche, mix and gently re-heat without boiling.
  5. Adjust the seasoning and serve piping hot with bread.
  6. NB: If the soup is too thick after blending, add some more vegetable stock.




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