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
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Roasted Butternut Soup

All Rights Reserved: adapted from From Nature To Plate page 160

Ingredients

for the base

  • 15 mls pumpkin seed oil
  • 1 onion roughly chopped
  • 3 celery ribs sliced
  • 1 large carrot sliced
  • 5 cm root ginger peeled and sliced
  • 5 sprigs thyme
  • 1 cinnamon quill
  • 5 cloves garlic 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

Instructions

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

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50 thoughts on “Recipe For Roasted Butternut Soup

  1. 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 🙂

  2. Butternut pumpkin is one of my favourites & roasting it really brings out the sweetness and enriches the flavour. Nice recipe, thanks.

  3. 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.

  4. Pingback: Roasted Butternut Soup
  5. Tandy, I love butternut, but over here it’s known as butternut pumpkin! 🙂 Love roasting it for soup – adds so much flavour! Great recipe!

  6. 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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