Recipe: Roasted Butternut Soup

Recipe: Roasted Butternut Soup

There is nothing better than a delicious soup to come home to on a cold wintery day! And by making it yourself you know exactly what went into it - no hidden sugars.


  • 1 x large butternut
  • 1 x tablespoon olive oil
  • 1 x salt to season
  • 1 x pepper to season
  • 1 x red onion
  • 2 x cloves of garlic
  • 1/2 teaspoon paprika
  • 3 x cups of organic vegetable broth (I use the kallo organic vegetable stock pots)
  • 1 x tablespoon of butter
  • 1 x tablespoon toasted pumpkin seeds
  • 1 x sprinkle of danish feta


  1. Preheat the oven to 180degrees. Cut the butternut in half length ways and remove the seeds. Drizzle olive oil over and season with salt and pepper. Place flesh side down on a baking sheet and roast for 45minutes or until cooked through.
  2. While the butternut is cooking, dice the red onion and add to a saucepan with a drop of olive oil and cook until soft. Mince the 2 cloves of garlic and add them in - cooking for another minute. Then remove from the heat.
  3. Make up your vegetable stock. (follow ingredients on packaging)
  4. Once the butternut is roasted, remove from the oven and scoop out the flesh and add to a blender. (be careful it will be extremely hot)
  5. Add the remaining ingredients (onion and garlic) along with 2 cups of vegetable broth - and blend.
  6. Depending on how thick you like your soup - decide on whether you would like to add the extra cup of broth.
  7. Once well blended, stir in the butter sprinkle on the pumpkin seeds and feta and serve. Season to taste.
  8. If you would like to store the soup, don’t add the pumpkin seeds or feta. It can keep in the fridge for a few days. I sometimes double the mixture and then freeze it, for a quick meal when I don’t have a lot of time on my hands.