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Honey Roasted Butternut Squash Soup

Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes

Ingredients

  • 2 Whole Butternut Squash
  • 2 tbsp Olive Oil
  • 3 tbsp Honey
  • 2 tsp Black Pepper
  • 3 Leeks finely chopped
  • 1 Onion finely chopped
  • 4 Carrots finely chopped
  • 3 Celery finely chopped
  • 3 Garlic cloves
  • 2 Bay leaves
  • 1.5 litres Vegetable Stock

Instructions

  • Slice the butternut squash in half, drizzle in olive oil and honey then season as you wish with salt and pepper.
  • Place them cut-side down on an oven tray, add a splash of water to the pan and cover with foil.
  • Roast the butternut for an hour or until they’re fork-tender.
  • Soften the onion, leeks, carrot and celery in a few tablespoons of olive oil in a large pot. Add the garlic and herbs then add the roasted butternut squash and vegetable stock.
  • Reduce heat and allow to simmer for 20-30 minutes. Then blend the soup until smooth.
  • Then ready to serve, bring the soup to a simmer for 5 minutes.