Roasted Squash Soup

Roasted squash soup In a white bowl

This roasted squash soup with garlic and rosemary is a creamy hug in a bowl.

This one is absolutely packed full of autumnal flavours. I love the soups that can be made with produce towards the end of the year, and this is one that I make time and time again.

Squash is quite a sweet vegetable, so it needs that heavy hit of garlic and rosemary to bring the savouriness. Cream makes it rich, and the topping (optional but highly recommended) of chilli oil and pancetta adds heat and saltiness. Delicious!

This soup is hearty enough to serve by itself, or you could have it with sliced Homemade White Sourdough Loaf or Rosemary Sourdough Focaccia.


If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!

Roasted Squash Soup – The Ingredients

  • Squash – this soup can also be made with pumpkin or butternut squash. You don’t need to worry about cutting them neatly or peeling them (always tricky with squash!). Just cut into big chunks with the skin still on before roasting.
  • Rosemary – fresh rosemary is absolutely best for this, so do use it if you can.
  • Garlic – we use a whole bulb of garlic here. It’s roasted with the squash, then the cloves are squeezed into the soup for maximum flavour.
  • Olive oil – for roasting. You could also use vegetable oil.
  • Vegetable stock – or water and a vegetable stock cube.
  • Double cream – we use 150ml in the soup, then extra for drizzling (though this bit is just to make it look pretty – so optional!)
  • Chilli oil – don’t skip it! You won’t believe the difference a drizzle of chilli oil on top of the soup makes.
  • Pancetta – adds crispiness and saltiness. If you want to make this soup vegetarian, simply sub for some crumbled feta for that salty kick.

Top Tips

  1. Roasting the squash Give the squash time to roast and get a bit gnarly and brown on the edges – this is all good flavour. Don’t rush it.
  2. Soup consistency When you blend the soup, it will be very thick but adding the cream will bring it to the perfect consistency. If it’s still a bit thick for your liking, you can add a little water to loosen it up.
  3. Storage The soup can be chilled and kept in the fridge for up to a week, or in the freezer for three months. Reheat thoroughly before serving.

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Roasted squash soup In a white bowl

Roasted Squash Soup

Harriet Young
October 7, 2024
Roasted squash soup with garlic and rosemary, topped with cream, chilli oil and pancetta.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine British
Servings 4 People

Ingredients
  

  • 1 kg squash flesh cut into rough chunks
  • 6 sprigs fresh rosemary
  • 1 bulb garlic
  • 3 tbsps olive oil
  • 1.2 litres vegetable stock
  • 150 ml double cream plus extra for drizzling
  • 100 g pancetta
  • Chilli oil to serve

Instructions
 

  • Preheat the oven to 180 degrees C.
  • Put the chunks of squash on a large baking tray. Cut the garlic bulb in half through the middle and put that on the tray too. Place the rosemary around the tray. Drizzle with olive oil, sprinkle with salt and pepper and put in the oven for 40-50 minutes until turning golden at the edges.
  • Tip the roasted squash into a large saucepan. Squeeze the cloves of garlic out of the bulb into the saucepan. Discard the rosemary. Add the stock and bring to a simmer, then turn off the heat.
  • Use a blender to blend the soup until thick and smooth. Add the cream and stir through.
  • Put the diced pancetta into a frying pan and cook over a medium heat until golden.
  • To serve, ladle the soup into bowls and top with a drizzle of cream and chilli oil and a spoonful of crisp pancetta.
Keyword soup, squash
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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.