cosy butternut squash soup recipe


fall is here - root vegetables are in season - it's time for cosy soup! this soup recipe has very few ingredients but it's hearty and a little bit spicy and perfect for cool fall days


  • one large butternut squash (or two small ones) cut into 1" cubes (not peeled)
  • 1 tbsp olive oil for roasting + 2 tbsp for sautéing 
  • one large onion roughly chopped
  • 3 cloves garlic crushed
  • 1 bay leaf
  • 1 tbsp dry chili flakes
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • 6 cups chicken stock (or other stock of your choice)
  • salt and pepper to taste

optional ingredients/garnish

  • hot peppers/chilli oil for garnish (i used pepproncini picanti from terroni's)
  • sour cream or greek yogurt
  • toasted seeds (i used the salad seed mix from black market provisions)


  1. pre-heat oven to 350 degrees F
  2. toss butternut squash cubes in olive oil and lay skin-side up on a baking sheet. pour 1/4 to 1/2 cup of water into the baking sheet to prevent the squash from drying out while roasting
  3. roast for 20-25 minutes - until squash flesh is tender when pierced with a fork
  4. let squash cool enough to handle and remove peel - it might just fall off at this point or use a paring knife or vegetable peeler to remove
  5. in a large pot, heat olive oil. sauté onions and garlic on medium heat until fragrant and soft. add roasted squash cubes, herbs and spices.
  6. add stock and bring to a simmer. let simmer for 15-20 minutes
  7. remove from heat and (when cool enough) transfer to blender to puree. blend until smooth
  8. return soup to pot on low and bring temperature back up. season with salt and pepper as needed. if the soup is not spicy enough for you, add more chillies. If it is too spicy, add more stock or some cream to smooth it out.
  9. add garnish of your choice and serve with thick, buttered toast!

serves four. soup can be made ahead of time and kept in the fridge for a week or freeze it and pull it out later in the winter

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