Spicy roast butternut squash soup served with crusty rolls

Roast Butternut Squash Soup with Crusty Rolls Recipe

Name: Roast Butternut Squash Soup with Crusty Rolls
Prep time: 10 min
Cook time: 60 min
Total time: 60 min
Cuisine: Moroccan
Ingredients: black pepper (to taste); 1 whole butternut squash; 0.25 tsp cayenne pepper; 1 stick celery; 0.25 tsp chilli flakes; 3 rolls crusty bread rolls; 75 ml double cream; 6 sprig fresh coriander; 1 cloves garlic; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp ground ginger; 2 tbsp olive oil; 1 whole onions; salt (to taste); 1 whole star anise; 1 cube stock cube veg; 750 ml water

60 Minutes

Serves: 3

A deliciously spicy butternut squash soup made with roast butternut, onions, celery and garlic, flavoured with chilli, cumin, coriander, cayenne pepper, ginger, star anise and fresh coriander, serve with crusty bread.

Recipe Ingreds

Soup

black pepper (to taste)
1 whole butternut squash
0.25 tsp cayenne pepper
1 stick celery
0.25 tsp chilli flakes
75 ml double cream
6 sprig fresh coriander
1 cloves garlic
0.5 tsp ground coriander
0.5 tsp ground cumin
0.25 tsp ground ginger
2 tbsp olive oil
1 whole onions
salt (to taste)
1 whole star anise
1 cube stock cube veg
750 ml water
3 rolls crusty bread rolls

Recipe with pictures Steps

Step 2

set the oven to 180C 350F or gas mark 5
lightly coat the baking tray with half the oil
peel and chop the butternut squash into cube
add the butternut squash cubes to the Baking tray and coat the cubes in oil
place in the oven
cook for 10 mins to 15 mins
cook till the flesh is soft

Step 3

peel and chop the onion(s) finely
wash and chop the celery
peel and crush the garlic using the garlic crusher or chop finely
add the onion, celery and garlic to a large pan
add the remaining oil
cook until soft but not coloured
add the ground spices, cayenne pepper, chilli flakes and star anise to the pan
cook for 5 minutes

Step 4

add 1 pint of boiling water for each stock cube, add the water to the stock cube(s)
add the stock to the pan
simmer for 15 minutes

Step 5

when the butternut squash is cooked (it should be soft).
remove from the oven
add to the soup
simmer for 15 minutes

Step 6

remove the soup mixture from the heat
Remove the star anise
using a hand blender liquidise the soup until smooth

Step 7

the soup should not be too thick if it is add a little extra water
add the cream and return to the heat for five minutes
heat through do not boil
taste and season with salt and pepper if necessary
if the soup is to thin leave on the heat till it reaches the consistency you require

Step 8

ladle the soup into serving bowls
wash and finely chop the fresh coriander
sprinkle on the soup
serve with crusty rolls

Step 10

if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Recipe Utensils

1 baking tray
1 chopping board
1 Garlic crusher
1 hand liquidiser
1 jug
1 large knife
1 large pan

Share this Recipe:

More recipes you might like: Healthy, Starter, Vegetarian

How to make roast butternut squash soup

This deliciously spicy and creamy butternut soup is ideal for a light evening meal or for a dinner party starter, it is packed full of flavour from the roasted butternut and warm spice mix. To make the soup, peel and cut the butternut into cubes place on a roasting tray, with a little oil and bake for 10 t0 15 minutes, until golden brown on the outside and soft in the middle. Peel and finely chop the onion, finely slice the celery and peel and crush the garlic, add to a large pan with a little oil and cook till soft. Add the ground spices, chilli flakes and star anise cook for five minutes, then add the veggie stock, simmer gently for 5 minutes, remove the butternut from the oven and add to the pan, simmer for 15 minutes. Remove from the heat, remove the star anise and blend till smooth season with salt and pepper and add the cream, cook for 5 minutes and then serve the soup in a bowl sprinkled with fresh chopped coriander and some crusty bread rolls.

How to roast butternut squash for soup

You can bake the butternuts by simply cutting them in half coating with oil, and baking till soft, then scoop out the flesh, but they will take a lot longer to cook and you will get less of a roasted smoky flavour. We always peel and cube the squash place in a roasting tray and roast till soft, because more surface area is open to caramelisation so the soup has an extra depth of flavour

Can you freeze butternut squash soup ?

Yes this soup is perfect for freezing, just cook extra pop in a freezer proof dish and leave to cool before freezing. To reheat just defrost and then heat in the microwave till piping hot

How and when to serve this easy roast butternut squash soup

Without a doubt this is a Autumn or Winter soup, perfect for those cold nights, ideal for a Halloween or bonfire night treat. This soup is a little different from the traditional butternut squash soup recipes you will usually find as it is packed with delicious spices giving the soup that extra punch. Serve it piping hot and if you aren't counting the calories serve it with some crispy herb croutons. It also makes the perfect light lunch or evening meal, cook extra freeze and have some for another day!

Who will love this recipe?

This blended butternut soup is surprisingly creamy and will be loved by both adults and kids, you can vary the spiciness by varying the chilli flakes. The recipe is ideal for vegetarians, and for vegans you can swap the cream for coconut cream which goes perfectly with the spice mix. The soup is healthy so great for a lunch or a light supper if you are healthy eating

A delicious soup starter for your dinner party

This recipe makes the perfect starter for any winter menu the spices make it perfect for a North African dinner party, we would combine it with a chicken thigh tagine for the main course and a delicious orange and chocolate pistachio cake for dessert.

Thanksgiving, Christmas or roast dinner starter

This spicy butternut soup is ideal for a Thanksgiving, Christmas or roast dinner starter, we recommend reducing the chilli flakes to a light sprinkle to get a subtle flavour perfect for a Sunday dinner

Flavour profile

Butternut squash is the perfect vegetable for soup and baking them to get that smoky taste gives an extra nuttiness to the soup, the onions and garlic are added to give a savoury flavour to compliment the sweetness of the butternut, the spices add a delicious warmth to the dish.

What bread to serve with roasted butternut squash soup?

This soup is a meal in one, we serve it with crusty bread, but it would be just as good
• on its own with a sprinkle of toasted pumpkin seeds
• warm Turkish flatbreads
• crusty pumpkin seed topped rolls
• Slices of seeded bread toast
• Slices of nutty granary toast

Garnish

Garnish the soup with simple chopped fresh coriander or toasted pumpkin seeds
If you’re serving it as a main course for dinner it goes well with falafel stuffed pitta breads

What makes our spicy butternut squash and coriander soup the best?

The roasted butternut squash adds extra flavour and taste to this dish, but what makes this recipe the best is the addition of fresh coriander and the delicious spice mix which add flavour and heat.

More vegetable soup recipes

Leek & Potato Soup

Creamy Garlic and Mushroom Soup

Courgette and Fennel Soup

Carrot and Coriander Soup with Crusty Rolls

Find Delicious Recipes Quickly and Easily

The Virtual HomeCook app will find recipes you love and automatically put them into your own personalised monthly menu plan and shopping list! If you love to socialise it has a fantastic dinner party planner with a shopping list too! Find out more

30 Minutes