Photo: AI-generated illustration of the dish.
You'll need
- 1 butternut squash (about 1kg), peeled and cubed
- 1 onion, cut into wedges
- 2 garlic cloves, unpeeled
- 1 tbsp olive oil
- 1 litre vegetable stock, made from a cube
Soup recipes UK
Autumn in a bowl, silky without any cream. Serves 4, about 55 minutes.
Photo: AI-generated illustration of the dish.
Method
Toss the squash, onion and garlic in the oil on a tray and roast at 200C (180C fan, gas 6) for 30 to 35 minutes, until soft and golden at the edges.
Tip everything into a pan, squeezing the soft garlic out of its skin, pour in the stock and simmer for 5 minutes.
Blend with a stick blender until silky. If you use a jug blender, let it cool a little first and blend in batches with the lid held down.
Season with salt and pepper and ladle into four bowls. Add a splash of water if it is too thick.
Cool leftovers, get them into the fridge within 2 hours and eat within 2 days, or freeze. Reheat once only, until steaming hot all the way through.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Stock made from a cube is not in the database, so the stock is left out of the figures (not measured). How our recipes are made.
Check the label on: stock cube (often celery; some contain wheat or barley).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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