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Roasted butternut squash & Parmesan soup

Roasted butternut squash & Parmesan soup

This wonderfully simple, flavoursome soup is just the thing to keep the cold at bay. A small amount provides goodness if you have only a small appetite, but we think you'll come back for more.


Serves 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes


1.25kg butternut squash

Sprigs of thyme, for roasting

Olive oil, for drizzling

200g onions, chopped

2 cloves garlic, crushed

75g butter

1.25l chicken or vegetable stock

100g Parmesan, finely grated

100ml double cream (optional)

Sea salt and black pepper


Preheat the oven to 180°C, gas mark 4.

Put the squash on a baking tray, drizzle with olive oil, top with sprigs of thyme and roast for 25 minutes or until golden.

Meanwhile, soften the onions and garlic in the butter.

Add the stock and roasted squash.

Cook until soft, then blend until smooth.

Stir in the Parmesan and season to taste.

Finish with a swirl of double cream, if extra calories are needed.


Related recipes
Roasted butternut squash & spicy sweetcorn soup
Butternut squashed with mushrooms
Butternut squash, chestnut & Parmesan risotto


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