Recipe For Roasted Butternut Soup

I am busy reading through my copy of Tom Kitchin’s first recipe book and slowly making my way through the recipes. It is a seasonal book, and as I have had it a year I am nearly done with the review. One of the recipes I chose to make from his book was an adaptation of his roasted pumpkin soup. I never buy pumpkins because of their size and so I adapted the recipe to use butternut instead. I also changed up a few things and I believe that the testament of a good recipe is if it works well with adaptations. And, this soup was fantastic. This month the Women’s Health magazine is featuring butternut recipes made from 4 celebrity chefs. To tie in with this, I am giving you my roasted butternut soup recipe. Dave is not a big fan of butternuts and so I usually just roast them and serve them plain. This soup was far from plain, and the roasted pumpkin seeds made all the difference!

do you prefer butternut or pumpkin?

Roasted Butternut Soup
Roasted Butternut Soup

Roasted Butternut Soup
 
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Ingredients
for the base
  • 15mls pumpkin seed oil
  • 1 onion, roughly chopped
  • 3 celery ribs, sliced
  • 1 large carrot, sliced
  • 5cm root ginger, peeled and sliced
  • 5 sprigs thyme
  • 1 cinnamon quill
  • 5 cloves garlic, lightly crushed
  • 500mls vegetable stock
for the butternut
  • 1 large butternut, peeled and cubed – reserve the pips for the soup base
  • 15mls olive oil
  • 10mls ground cumin
for the roasted pumpkin seeds
  • 40g dried pumpkin seeds
for the soup
Method
for the base
  1. Heat the oil in a large pot and sweat off the onion
  2. Add the celery, carrot and ginger and cook until soft
  3. Add the thyme, cinnamon, garlic, stock and butternut pips and bring to the boil
  4. Cover and simmer while you prepare the rest of the ingredients
for the butternut
  1. Preheat the oven to 200° Celsius
  2. Toss the butternut in the olive oil and cumin and place into a roasting pan
  3. Roast for 30 minutes
  4. Remove the butternut, reserving the oil in the pan, and set aside
for the roasted pumpkin seeds
  1. Reduce the oven temperature to 180° Celsius
  2. Place the pumpkin seeds into the roasting pan and toss into the oil
  3. Roast for 5 minutes and then give them another mix before roasting for a further 3 minutes
  4. Tip them onto a paper towel to soak up the excess oil
for the soup
  1. Pass the stock through a chinois using the back of the ladle to get all of the liquid out of the ingredients
  2. Place the stock back into your soup pot and add the butternut
  3. Use a stick blender to purée until smooth
  4. Adjust the seasoning using a generous amount of black pepper
  5. Reheat and serve with the roasted pumpkin seeds as a garnish

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Tandy

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49 thoughts on “Recipe For Roasted Butternut Soup

  1. I made this on Friday, Tandy and it was a big hit with everyone. Really like the touch of cumin, which I haven’t tried with butternut soup before.

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    1. So glad to hear this Kit, it makes my heart sing 🙂

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  2. Tandy, I love butternut, but over here it’s known as butternut pumpkin! 🙂 Love roasting it for soup – adds so much flavour! Great recipe!

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    1. I find it so amazing to learn new words for the same ingredient 🙂

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  3. Pingback: Roasted Butternut Soup
  4. I like to try out new recipes for soups. Very nice presentation as well.
    Marta @ What should I eat for breakfast today sharing the blog ♥ Sausage a’la octopusMy Profile

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    1. thank you Marta, I love trying new soup ideas as well 🙂

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  5. This version is much more sophisticated than mine (boil the squash with stock and blend until smooth…). I will give it a try next time. I have to wait a few months to find nice BUTTERNUT SQUASH (my favourite) locally produced.

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    1. Let me know what you think of this version Rita 🙂

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  6. I can see that the ginger and cumin would lift pumpkin to a new level. Haven’t cooked anything by Tom Kitchen yet.

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    1. I would love to get his new recipe book when I am done with his first one 🙂

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  7. Do you know, I have been looking for a butternut soup recipe, Tandy. I can’t seem to find thr right combination of herbs and spices.Thanks!

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    1. This one is a great winter warmer 🙂

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  8. Love butter nut soup.. Just planted my butter nut seeds!!

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    1. Oh Wow, I cannot wait to see how they grow!

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  9. Butternut pumpkin is one of my favourites & roasting it really brings out the sweetness and enriches the flavour. Nice recipe, thanks.
    Amanda sharing the blog ♥ Adelaide Hills Sticky Rice Cooking School Unveils New Luxury VillasMy Profile

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    1. Roasting is my favourite way to create a base for soups 🙂

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  10. Beautifully presented Tandy.
    🙂 Mandy

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    1. thank you Mandy 🙂

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  11. I love finding new pumpkin soups to make! I’m definitely saving this for fall.
    Joanne sharing the blog ♥ Recipe: Rhubarb Curd Shortbread Tart with Fresh StrawberriesMy Profile

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    1. I thought of you this weekend when I tasted kale for the first time!

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  12. Now why didn’t I think of roasting my butternut before turning it into soup? It seems so obvious. Brilliant recipe Tandy. I will try it this weekend 🙂

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    1. Let me know what you think of the roasted flavour 🙂

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  13. Yum Tandy!! It’s very cool in Sydney at the moment, perfect soup weather 🙂

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    1. I love perfect soup weather!

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  14. Today it is rainy and nasty here in HK. This rich and creamy soup would be a welcome comfort food. Wishing you a super weekend. BAM

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    1. Thank you BAM, hope your weekend is amazing as well 🙂

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  15. It’s funny because in Australia we call butternut squash pumpkin! So both perhaps? 😉
    Lorraine @ Not Quite Nigella sharing the blog ♥ Un-Fried Fried Chicken!My Profile

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    1. that is funny!

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  16. Tandy, your soup sounds delicious. I like both butternut squash and pumpkin. Here in New England we have butternut all year whereas pumpkin is only in the fall.

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    1. I know we can also get butternut year round – I must pay attention to pumpkin season 🙂

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  17. I love butternut soup, Tandy. Thanks for the lovely recipe. I haven’t come across pumpkin seed oil.

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    1. Sometimes our local Pick N Pay has these interesting oils in stock and I tend to buy them when I see them 🙂

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  18. I prefer butternut!

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    1. me too, I can eat an entire one with ease 🙂

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  19. Love the pumpkin seed garnish!

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    1. thank you yummychunklet 🙂

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  20. Yummy! Those pumpkin seeds look as if they are going on a route march! 🙂
    Sous Chef sharing the blog ♥ bitsofcarey commented on the post, Mouthwatering “mean ass” moussaka, on the site Bits of CareyMy Profile

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    1. straight to my tummy!

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  21. I’ve made something really similar to this before. I loved the pumpkin seeds.

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    1. thank you Caroline 🙂

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  22. I think this is such a nice recipe. And what a beautiful presentation!
    Alex sharing the blog ♥ Apple and thyme rice // Arroz de maçã e tomilhoMy Profile

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    1. thank you Alex 🙂

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  23. Butternut (or maybe kabocha). Thanks.

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    1. I have never tried kabocha before – I shall look out for it 🙂

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  24. Even though it’s warmer here, I could still eat a bowl of this!

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    1. I can eat butternut soup all day every day 🙂

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  25. I love Butternut soup. A winter fav! Thanks for the recipe 🙂

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    1. My pleasure Hope, enjoy!

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