07/09/2026
The 'Ber' months are officially here!
The season of soups, stews and hearty comfort meals is here, and what better way to celebrate than with one of our favourite soup recipes, roasted butternut squash and carrot ๐คค๐ฒ
You'll need:
1 butternut squash - about 1kg, peeled and deseeded
2 medium carrots
2 tbsp olive oil
1 tbsp butter
2 onions - diced
1 garlic clove - thinly sliced
850ml hot vegetable stock
4 tbsp crรจme fraiche (plus more to serve)
(optional) 2 mild red chillies - deseeded and finely chopped
Method
1. Heat the oven to 200C/180C fan/gas 6.
2. Cut the squash and carrot into large cubes, about 4cm/1ยฝin across, then toss in a large roasting tin with 1 tbsp of the olive oil.
3. Roast for 30 mins, turning once during cooking, until soft.
4. While the butternut squash and carrots cook, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies (if you used them!)
5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
6. Tip the butternut squash into the pan, add the stock and crรจme fraiche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
7. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crรจme fraiche and a scattering of the remaining chopped chilli.
If you're feeling a bit adventurous, you can even add savoury woodsy herbs like sage, thyme, and rosemary, as well as warm, sweet, or spicy notes like cinnamon, nutmeg, ginger, and cayenne
Enjoy! ๐๐๐ฒ
