Fuss-free easy roast squash soup recipe that anyone can make

Time for some hearty autumn warmth in a bowl

Think of autumn and you probably also think of squashes (particularly pumpkins!) when thinking about the kitchen. And this easy roast squash soup recipe will tick all your self-central-heating boxes.

It’s super simple to make, saves you having to battle with peeling your squash, and tastes amazing!

For this one I’m using butternut squash, but don’t feel afraid to try different squashes, although some work better for soup than others. I probably wouldn’t use spaghetti squash for example, because, well, it’s like spaghetti. I’d use that for a different type of soup, not one that’s going to get buzzed up.

Butternut has a range of health benefits; its high beta-carotene and other phytonutrient content can support eye and bone health as well as the immune system. It’s also high in fibre – good for the digestive system.

Read more: why you should be gentle on your body during the colder months

EASY ROAST SQUASH SOUP RECIPE

1 onion
1 butternut squash
A head of garlic
A good slug of olive oil
Sea salt
Freshly ground pepper
½ tsp cumin
Dash of dried chilli flakes (you choose the amount!)
A small bunch of fresh rosemary
1 vegetable stock cube
Around 1 litre of boiling water
Small handful of mixed seeds (toast these briefly)

METHOD

Pop the oven on: 200°C/Fan 180°C/Gas 6.

Cut the squash in half lengthways, scoop out the seeds, and score the flesh. Sit on a baking tray or sheet, flesh side up. Peel and cut the onions into big old chunks, and slice the top off the whole garlic head. Add to the baking tray and liberally dash olive oil over everything. Sprinkle with salt and freshly ground black pepper, and lay some rosemary sprigs across everything. Pop into the oven for 25-30 minutes, keeping an eye on the onions. Don’t let them crisp up.

Once the onions are cooked and tender, take them, the rosemary, and probably the garlic, off the tray, and pop the squash back in for another 20 mins or so. You want everything to be soft, not baked and crispy. Ovens vary so just use your judgement here.

Once you’re happy with all your roasted veg, either scoop the flesh out of the squash skins, or peel them, depending on what’s easiest. Transfer the flesh to a saucepan together with the onions, and as much of the roast garlic as you like, squeezed out of the skin. You only want the insides. (Top tip – squeeze the rest of the garlic cloves out into a small bowl with some salt and extra virgin olive oil. Mash together and use as a spread to smash on thick sourdough toast. Thank me later.)

Pick some of the roasted rosemary leaves off the stalks and add to the pot, together with your hot water, stock cube, cumin, and chilli flakes.

Bring up almost to the boil, and then reduce the heat. Cook everything up for around 10 mins on an even simmer, to make sure all the flavours mingle and soften together. Then turn off the heat and give it a blitz. You can use a stick blender for this, or a standy-uppy one. Buzz until it’s smooth, adding a splash more hot water if you like. Season to taste, and ta-dah! Your soup is ready.

To serve, ladle into bowls and sprinkle with your toasted seeds, some fresh rosemary, maybe a dollop of crème fraiche or natural yoghurt if you like. You could even go wild and dash on some chilli oil if that’s your thing.

And enjoy.