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Roasted Butternut Squash & Honey Soup Recipe

a bowl of butternut squash and chunks of raw squash
When I am ill, I find it really hard to want to eat  ANYTHING, which isn’t a problem for my waistline obviously but becomes an issue in the getting better process because obviously your body needs vitamins and nutrients to help it get better. However, one of the best ways I find of eating when I am ill is by chucking on a giant pot of soup. I tend to stick to the same flavours and my same recipes because I know my family and I enjoy them and there is no risk. However, I took a look in the fridge this week and realised I had a butternut squash that needed using up and thought I’d do a little research as to what flavours go well with them and came across honey. Now, it might sound crazy but it TOTALLY works! You don’t have to add the honey as it is optional and if you don’t you simply end up with a warm, wintry, peppery soup which is equally as delicious. So, here is my recipe for Roasted Butternut Squash & Honey Soup which is quick, easy, tasty and a new family favourite.

bowls of butternut squash soup and bread

Ingredients (serves 4-6):

  • 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubesslicing onions on a chopping board in a kitchen
  • 1 large onion, roughly chopped
  • 2 medium carrots, peeled and chopped
  • 1 red pepper, deseeded and cut into cubes
  • 4 tbsp olive oil
  • 1 tbsp clear honey (optional)
  • 5cm/2in piece fresh root ginger, peeled and chopped
  • 1.5 litres/2½ pints vegetable stock
  • salt and freshly ground black pepper


  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Tip the  squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.The inside of a butternutsquash

  3. Roast in the oven for 40–45 minutes, or until tender and tinged brown.

  4. Place a large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.

  5. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth.

  6. Return to the heat to warm through and at this point, add in the honey if desired. The amount is a guideline so add in how much based on taste – I also add in a little more pepper here.

  7. Serve warm with crusty bread

Top Tip: This soup can be stored in the fridge for up to 4 days if covered. However, it can also be frozen for up to 3 months as well. I simply popped some in freezer bags and popped in the freezer ready for lunch times and poorly days!

a bowl of butternut squash and chunks of raw squash

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