Homemade Butternut Squash Soup

6 Jul 2020

I am an all-year-round soup fan. Sometimes there is nothing I love more than a bowl of homemade soup and a good chunk of flatbread or crusty bread. I shared a family favourite homemade soup over on social media over the weekend, and a few people asked for the recipe, so here goes!

A picture of homemade butternut squash soup

How many the recipe feeds depends on how much you use, vegetables wise, and the thickness of your soup, too - you can always add more stock when blending to make it stretch further, or chuck in extra veggies if you want to make enough to freeze some for another day. The rough amounts mentioned in the recipe tend to feed my family of four for two days.
Step 1: Line a baking tray with baking paper and get prepping your veg. You want at least half a large butternut squash, a couple of onions, a couple of peppers, a couple of carrots, around 6 cloves of garlic and if you've got anything in your fridge going spare like parsnips or swede, add them to the mix too. Peel anything that needs peeling and chop everything into large chunks. Spray with fry light (or drizzle with oil), season with salt and pepper and pop in the oven at 190' for 45 minutes, turning everything over halfway through. If you want to give it a bit of a kick, add some chilli flakes when seasoning. 
I tend to make soups when we have a lot of spare vegetables in the fridge that need using up, as we tend to prefer our soups blended smooth, so we can chuck in a huge variety of vegetables without it affecting the taste or end result. For those who have little ones that aren't keen on vegetables, it'd be a good way to increase their vegetable intake without them realising it.
Step 2: When you're vegetables have finished roasting (you want them soft and cooked through, but nothing crispy; darkened edges are fine), transfer to a large pot alongside with 1.5 litres of vegetable stock (or chicken stock, if you prefer). Bring to the boil and then gently simmer for 20 minutes. 
Optional extra:  Whilst your soup is simmering, drain and rinse a tin of chickpeas before placing them in the oven on a lined baking tray, seasoned with salt, pepper and paprika. Roast until crisp and crunchy - they make a lovely topping for this soup!
I find soups really versatile because you can pretty much make a soup with anything, they can be enjoyed as a sit down meal or taken with you in a thermos for on the go. A lovely lunchtime favourite, or something quick and easy to have between meals.
Step 3: Turn off your hob and let the soup cool right down - I often make our soups in the morning so they have enough time to cool fully, rather than keeping everyone waiting at lunchtime. Now it's time to blend! Pretty self-explanatory, blend to your liking, you can always add more stock if you want a thinner consistency, as butternut squash itself as a vegetable can have quite a thick consistency when blended. Do a taste test, and season as needed. Et voila, you have a lovely homemade butternut squash soup! I like to have mine with a generous helping of finely chopped coriander, and a big dollop of Greek yogurt.
Let me know how you like your soup, and if you give this recipe a try, make sure to share a photo with me! You can find me on Instagram @TattooedTealady, Twitter @TattooedTealady and my Tattooed Tealady Facebook page.