Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Roasted Butternut Squash Soup

There’s nothing nicer than a bowl of comforting soup.

4 people 65 minutes 10 minutes


  • 30 g SuperValu Butter
  • 1 - SuperValu Butternut Squash peeled and chopped into chunks
  • 1 tbsp SuperValu Crème Fraîche
  • 5 sprigs SuperValu Fresh Thyme
  • 4 cloves SuperValu Garlic crushed
  • 3 tbsp SuperValu Olive Oil
  • 2 - SuperValu Onion chopped
  • 0 - SuperValu Whole Black Peppercorns
  • 2 litre Vegetable Stock warmed
  • 60 ml White Wine


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the butternut squash, garlic, thyme on a baking sheet.
  3. Drizzle with the olive oil and season well with salt and pepper.
  4. Bake in the oven for 45 minutes to 1 hour until the butternut squash is softened and browned.
  5. Meanwhile in a saucepan, over medium heat, melt the butter and add the onions.
  6. Cook until caramelized for 10-15 minutes.
  7. Add the white wine and the stock.
  8. Bring to simmer and continue for 3-4 minutes until the onions soften.
  9. Remove from the heat until the butternut squash is ready.
  10. When the squash is cooked, remove the pulp from the skin using a spoon and add it to the liquid, bring to the boil for 2 minutes.
  11. Using a hand blender, blitz until smooth.
  12. Add the remaining stock until the right consistency for you has been achieved (if you prefer a thick soup you might not need any further stock).
  13. Fold in a tablespoon of crème fraîche and serve immediately.

*Check Coeliac Society of Ireland Food List for gluten free brands.

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