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. I adapted one of his recipes to make this roasted butternut soup. His calls for roasted pumpkin but I never buy pumpkins because of their size. I also changed up a few things to make this soup appealing to Dave. To me, the testament of a good recipe is if it works well with adaptations. And, this soup was fantastic, so much so that even Dave enjoyed it. And he is not a huge fan of any type of squash.
Today’s inspirational recipe from Lavender and Lime ♥ Roasted Butternut Soup ♥ #LavenderAndLime Share on X
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
Ingredients
for the base
- 15 mls pumpkin seed oil
- 1 onion, roughly chopped
- 3 ribs celery, sliced
- 1 large carrot, sliced
- 5 cm root ginger, peeled and sliced
- 5 sprigs thyme
- 1 quill cinnamon
- 5 cloves garlic, peeled and lightly crushed
- 500 mls vegetable stock
for the butternut
- 1 large butternut, peeled and cubed, reserve the pips for the soup base
- 15 mls olive oil
- 10 mls ground cumin
for the roasted pumpkin seeds
- 40 g dried pumpkin seeds
for the soup
- Salt and freshly ground black pepper to season
Method
for the base
- Heat the oil in a large pot and sweat off the onion
- Add the celery, carrot and ginger and cook until soft
- Add the thyme, cinnamon, garlic, stock and butternut pips and bring to the boil
- Cover and simmer while you prepare the rest of the ingredients
for the butternut
- Preheat the oven to 200° Celsius
- Toss the butternut in the olive oil and cumin and place into a roasting pan
- Roast for 30 minutes
- Remove the butternut, reserving the oil in the pan, and set aside
for the roasted pumpkin seeds
- Reduce the oven temperature to 180° Celsius
- Place the pumpkin seeds into the roasting pan and toss into the oil
- Roast for 5 minutes and then give them another mix before roasting for a further 3 minutes
- Tip them onto a paper towel to soak up the excess oil
for the soup
- Pass the stock through a chinois using the back of the ladle to get all of the liquid out of the ingredients
- Place the stock back into your soup pot and add the butternut
- Use a stick blender to purée until smooth
- Adjust the seasoning using a generous amount of black pepper
- Reheat and serve with the roasted pumpkin seeds as a garnish
Click on the links for conversions and notes.
What I blogged:
- one year ago – pink champagne jelly
- two years ago – mint chicken tagine
I love Butternut soup. A winter fav! Thanks for the recipe 🙂
My pleasure Hope, enjoy!
Even though it’s warmer here, I could still eat a bowl of this!
I can eat butternut soup all day every day 🙂
Butternut (or maybe kabocha). Thanks.
I have never tried kabocha before – I shall look out for it 🙂
I think this is such a nice recipe. And what a beautiful presentation!
thank you Alex 🙂
I’ve made something really similar to this before. I loved the pumpkin seeds.
thank you Caroline 🙂
Yummy! Those pumpkin seeds look as if they are going on a route march! 🙂
straight to my tummy!
Love the pumpkin seed garnish!
thank you yummychunklet 🙂
I prefer butternut!
me too, I can eat an entire one with ease 🙂
I love butternut soup, Tandy. Thanks for the lovely recipe. I haven’t come across pumpkin seed oil.
Sometimes our local Pick N Pay has these interesting oils in stock and I tend to buy them when I see them 🙂
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.
I know we can also get butternut year round – I must pay attention to pumpkin season 🙂
It’s funny because in Australia we call butternut squash pumpkin! So both perhaps? 😉
that is funny!
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
Thank you BAM, hope your weekend is amazing as well 🙂
Yum Tandy!! It’s very cool in Sydney at the moment, perfect soup weather 🙂
I love perfect soup weather!
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 🙂
Let me know what you think of the roasted flavour 🙂
I love finding new pumpkin soups to make! I’m definitely saving this for fall.
I thought of you this weekend when I tasted kale for the first time!
Beautifully presented Tandy.
🙂 Mandy
thank you Mandy 🙂
Butternut pumpkin is one of my favourites & roasting it really brings out the sweetness and enriches the flavour. Nice recipe, thanks.
Roasting is my favourite way to create a base for soups 🙂
Love butter nut soup.. Just planted my butter nut seeds!!
Oh Wow, I cannot wait to see how they grow!
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!
This one is a great winter warmer 🙂
I can see that the ginger and cumin would lift pumpkin to a new level. Haven’t cooked anything by Tom Kitchen yet.
I would love to get his new recipe book when I am done with his first one 🙂
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.
Let me know what you think of this version Rita 🙂
I like to try out new recipes for soups. Very nice presentation as well.
thank you Marta, I love trying new soup ideas as well 🙂
Tandy, I love butternut, but over here it’s known as butternut pumpkin! 🙂 Love roasting it for soup – adds so much flavour! Great recipe!
I find it so amazing to learn new words for the same ingredient 🙂
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.
So glad to hear this Kit, it makes my heart sing 🙂