Roasted Squash Soup Recipe
A simple roasted butternut squash soup recipe with garlic and rosemary, topped with chilli oil and crisp pancetta (vegetarian option with feta). Full flavour without fuss.
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Ingredients
- 1 kilograms butternut squash flesh cut into rough chunks
- 10 grams rosemary fresh
- 1 bulb garlic
- 3 tablespoons olive oil
- 1.2 litres vegetable stock
- 150 ml double cream plus extra for drizzling
- 100 grams 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.
Notes
Storage & Leftovers
This soup keeps really well, which makes it perfect for batch cooking.Once it’s cooled, pour it into airtight containers and pop it in the fridge — it’ll stay good for up to five days.
To reheat, warm it gently in a pan over a low heat, adding a splash of stock or water if it’s thickened a bit.
It also freezes beautifully. Freeze in portions for up to three months, then defrost overnight in the fridge and reheat until piping hot. If you’ve added any toppings like pancetta or seeds, store those separately so they stay crisp. A drizzle of fresh chilli oil or a swirl of cream when you reheat makes it taste freshly made again.
