Seasonal Roasted Squash Soup


Seasonal recipes are the most wonderful way to eat fresh and fantastic foods. With the weather cooling off, soups are coming to the forefront of my mind again. This is a super – easy (and inexpensive) roasted veggie recipe.




Serves 3-4


1 Large butternut squash

3 cloves of garlic

1/2 large red onion

2 medium carrots


Cilantro (to taste -optional)


  • Pre-heat an oven to 400°F/204°C.
  • Find a large butternut squash, de-skin and cut into cubes.
  • Slice one half of a large red onion into thick slices.
  • Dice 3 cloves of garlic (not too small or they will burn while roasting).
  • Chop 2 medium carrots (or 1 for less sweetness). I always have a bag of baby carrots in the fridge to snack on with hummus, so I used a handful of those today instead.
  • Jumble it all up and add everything onto a roasting tray and sprinkle with olive oil and a dash of salt.
  • Set the oven timer for 20 minutes. After 10 minutes, stir the veggies.
  • Depending on the size of the chunks of veg, they should soften in 20 minutes. I like to allow them to crisp a little to add a roasted flavor – but this is optional.
  • Remove from the oven and add to a blender or food processor. Add 1 1/2 cups of cold water, and blitz until smooth.
  • Add the soup to a saucepan, and season with salt and pepper. Allow to simmer for 10 minutes, and then its ready to serve!
  • I love to chop a little coriander (cilantro) and sprinkle on top, but that is down to personal taste.


Top Tip

If roasted veggies aren’t your thing, you can always add the ingredients to a saucepan with 2 1/2 cups of cold water. Bring to the boil and allow simmer until the vegetables are soft. Allow cool, then blitz in a blender or food processor. Add back to the saucepan, salt + pepper to taste, and simmer until warm. 



Love, Laura.