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Cruise PV Roasted Butternut Squash Soup


Goat herder(ess)
Roasted Butternut Squash Soup

(Taken from WW, although they used a pumpkin in theirs, which is out of season, and I've made a few other little changes.)

Serves 4

6 shallots, peeled and cut in half
1 or 2 garlic cloves, peeled and crushed
750g butternut squash, peeled and roughly chopped
1-2 tsp Chinese 5 Spice Powder
1.2 lt veg stock
Chopped chives and fromage frais to garnish

Preheat oven to 220C.

Spray a large roasting tin with Frylight (wipe out excess). Add shallots, garlic and squash. Toss with seasoning and Chinese 5 spice powder. Roast in oven for 30 mins, stirring occasionally, until veg are softened and slightly charred. Remove from oven.

Transfer to large saucepan and add stock. Bring to boil and simmer for 10 mins.

Liquidise or blend in batches and return to pan to warm through.

Garnish with chopped chive and fromage frais if desired.
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sounds lush xx


Goat herder(ess)
NB Nigella doesn't even peel her butternut in her soup recipe - what a timesaver!!
Yes, the WW recipe called for unpeeled pumpkin, but I find butternut squash fairly easy to peel with a potato peeler (instead of having to use a big, sharp knife as with pumpkins). I found it saved me the time of waiting for the squash to cool down a bit after baking so I could peel it.

Unpeeled is definitely the easiest way of cooking pumpkin, for sure. I usually just cut mine into halves or quarters, place face-down on a baking tray and cook in a hot oven for about an hour. Then you can easily just scoop out the soft flesh.


grammar police
Absolutely delicious! Couldn't find any five spice in sainsburys so made my own with a dash each of cayenne, paprika, ground cloves, ground cinnamon and black pepper. only had a small bowl tonight but will save some now for saturday and will bag and freeze the rest. thanks again DD - another fab recipe!

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