Roast Butternut Squash and Rosemary Soup


Here’s a lovely and tasty, low cost soup to snuggle up with – costs pence to make and once you start making your own, you’ll really taste the difference between gorgeous homemade soups and those that are shop bought, mass produced ones.


Serves 4

1 medium sized butternut squash (thoroughly washed)

1 onion, peeled, sliced and chopped

1.2 l of vegetable stock

1 tsp of dried rosemary

Salt and pepper to season

Dawn: What I love about this recipe is that by roasting the butternut squash prior to adding, the final taste when eating the soup gives an almost ‘toffee caramel’ taste. 

Andrew: And just to point out that the butternut squash doesn’t need to be roasted beforehand as it can be peeled, de-seeded and cut into small chunks to add when required. 

Dawn: That’s right, Andrew and all you need do is keep checking the squash is cooked by pressing a fork into it: when the fork goes in all the way, the squash is cooked. I do like to leave the outer skin on though and roast it before making this soup – it really adds to the taste. Remove the wee ‘knot’ of the stalk, beforehand, obviously. 

Andrew: How do we start this Winter Wonder, Dawn? 


  • Preheat the oven to gas mark 6, 200 °C electric.
  • Cut the washed butternut squash in half and scoop out all the seeds and pulp surrounding them. Score with a sharp knife, diagonal lines and criss-cross the length of the squash. Place on a non-stick baking tray and place in the centre of the oven.

Dawn: Scoring the flesh of the squash before placing it in the oven makes it easier for the baking to add to the roasting effect, giving the heat rough edges to cling onto and so adding to the toffee caramel taste I simply adore! 

  • Cook until the squash starts to acquire a chargrilled roasted look to the cut parts. This will take approximately 45-60 minutes to achieve.
  • When the butternut squash has cooked, put the dried rosemary into a medium sized saucepan and toast for 2-3 minutes until the rosemary has started to release its sweet aromas.
  • Add the chopped onion and a little warm water. Cook for about approximately 5-10 minutes until softened and starting to become transparent-looking.
  • Tear the butternut squash up into smaller chunks and add to the onion along with the vegetable stock. Bring the ingredients to the boil and then cover, simmer for 20 minutes.
  • With an electric handheld blender, pulp the ingredients until they have combined to form a thick gooey consistency. Add the salt and pepper to personal preference.
  • Serve in warmed bowls on its own or with a mixed green salad.

Dawn: Butternut squash is a marvellous source of betacarotene which helps to protect against heart disease and cancer. It’s also a great source of vitamin C, magnesium, manganese, calcium and pitassium.

Andrew: WOW! A real “super food”, Dawn! And in this instance, cooking with the skin on retains a lot of the goodness, too. 

For more easy-to-make recipes and cooking tips, follow the Cooking Duo’s blog here and the Twitter feed over @Love_Food_UK

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s