Roasted Butternut Squash Soup with Oregano & Chilli

A deeply autumnal soup: sweet squash roasted until caramelised at the edges, plenty of garlic, earthy oregano and just enough chilli warmth. I like to finish it with good olive oil, crème fraiche and a scattering of toasted seeds for crunch.

When Fall has fallen, nothing is more comforting than a hot, steaming bowl of soup, something to make you glow from within….

I often think squash is overlooked as its a faff to peel, but the skin of butternut is perfectly edible when roasted so feel free to leave it unpeeled if you like.

winter soup, butternut squash, roast veg, healthy lunch, healthy foods, soul food, comfort food bowl food, winter warmer, fall recipes, autumn recipes

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Author: Suze Morrison

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Roasted Butternut Squash Soup with Oregano & Chilli

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

A deeply autumnal soup: sweet squash roasted until caramelised at the edges, plenty of garlic, earthy oregano and just enough chilli warmth. I like to finish it with good olive oil, crème fraiche and a scattering of toasted seeds for crunch.

Ingredients

• 1 large butternut squash, around 1.2kg
• 1 large onion, roughly chopped
• 4 garlic cloves, skins left on
• 2 tbsp extra virgin olive oil, plus extra to finish
• 1 tsp dried oregano
• ½–1 tsp dried chilli flakes, to taste
• 750ml vegetable or chicken stock
• 100ml double cream, optional
• 1 tsp apple cider vinegar or lemon juice
• Sea salt and freshly ground black pepper
• To finish
• Toasted squash seeds
• Fresh oregano leaves
• Chilli flakes
• Extra virgin olive oil
• A little crème fraîche, optional

Instructions

1. Heat the oven to 200°C
2. Peel the squash, remove the seeds and cut the flesh into chunky pieces. Tip onto a roasting tray with the onion and whole garlic cloves. Drizzle with the olive oil, scatter over the oregano and chilli flakes and season generously.
3. Roast for 35–45 minutes, turning once, until the squash is completely tender with deeply golden, caramelised edges.
4. Squeeze the roasted garlic from its skins and transfer everything to a saucepan. Add around 650ml of the stock and blend until smooth, adding the remaining stock until you reach the consistency you like.
5. Stir through the cream, if using, and gently warm through. Add the cider vinegar or lemon juice. Taste and adjust the salt, pepper, oregano and chilli.
6. Ladle into warm bowls and finish with a swirl of olive oil, toasted pumpkin seeds oregano and an extra pinch of chilli.

https://gourmetglow.co.uk/recipes/roast-butternut-squash-soup

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