CROFT
Roasted Butternut Squash Soup
Autumn & Winter70 min total · Serves 4

Roasted Butternut Squash Soup

Deeply sweet, silky smooth — roasting the squash first makes all the difference.

Prep time
15 min
Cook time
55 min
Serves
4

Ingredients

  • 1 large butternut squash (about 1kg), halved and deseeded
  • 1 large onion, quartered
  • 4 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 700ml good vegetable stock
  • 1 tsp ground cumin
  • Half tsp smoked paprika
  • Sea salt and black pepper
  • To serve: crème fraîche, toasted pumpkin seeds, a drizzle of our wildflower honey

2 ingredients available from CROFT:

Adds Butternut Squash, Raw Wildflower Honey

Method

  1. Heat the oven to 200°C (fan 180°C). Place the squash halves cut-side up on a large roasting tin. Add the onion quarters and garlic cloves.

  2. Drizzle everything with olive oil and season generously with salt and pepper. Roast for 45–50 minutes until the squash is completely tender and caramelised at the edges.

  3. Leave to cool for 10 minutes, then scoop the squash flesh out of the skin. Squeeze the roasted garlic out of its skin.

  4. Transfer the squash, onion and garlic to a large saucepan. Add the cumin, smoked paprika and stock.

  5. Blend until completely smooth with a stick blender. Add more stock to reach your preferred consistency.

  6. Reheat gently, check seasoning, and serve with a swirl of crème fraîche, a few toasted seeds, and a very small drizzle of our raw wildflower honey.

Cook's notes

The honey at the end might seem unusual but it amplifies the natural sweetness of the squash beautifully. Our cured butternut squash has the best flavour for this recipe from October through December — the curing process really concentrates the sugars.

Ingredients from CROFT

The farm-grown ingredients used in this recipe.