Roasted Butternut Squash Soup

Recipe summary

Suitable for vegans
Category Starter
Serves 4-6
Preparation 10 minutes
Cooking 45 minutes

Rating: Rated 3.5 / 5 (2 ratings)

A delicious, easy & healthy recipe that will appeal to everybody.


  • 1 Butternut Squash
  • 1 Tablespoon Bouillon Powder or a vegetable stock cube
  • Fresh Parsley
  • 1 Large Onion
  • 1-2 Tablespoons Olive Oil


Stage 1

Peel the butternut squash & the onion, removing the seeds of the squash.

Stage 2

Chop the butternut squash into small equal size pieces (approx 2cm) and chop the onion into slightly larger pieces.

Stage 3

Place both into a roasting tray and drizzle with the olive oil. Roast for approximately half an hour until tender and slightly browned.

Stage 4

Tip the contents of the roasting tray into a large saucepan, add approximately 1 litre of water and the stock cube or bouillon powder. Heat gently and bring to the boil.

Stage 5

Using a stick blender liquidise to desired consistency. Taste and season as required.

Stage 6

Garnish with parsley and serve


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Recipe author

Added by: Dipta Light
Added on: 31st December 2010

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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