Roast butternut squash soup

Donna Hay's super simple butternut squash soup recipe is a taste of autumn in a bowl
By Donna Hay
Roast butternut squash soup
  • Rating:
  • Serves: 4
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 kg whole butternut squash, also known as butternut pumpkin
  • olive oil, for drizzling
  • sea salt
  • 1 onion, skin-on
  • 875 ml chicken stock
  • 250 ml single pouring cream
  • 1 tbsp honey
  • soured cream, to serve


1. Preheat oven to 220C/200C fan/gas 7.

2. Cut the butternut squash in half lengthways and scoop out the seeds. Drizzle with a little oil and sprinkle with salt. Place the squash, cut-side up, and onion on a baking tray. Bake for 55'60 minutes or until the squash is just soft and starting to brown.

3. Scoop the squash out of its skin into a blender. Scoop the onion flesh away from its skin and add to the blender. Add 250ml of the chicken stock and blend until smooth. Pour the mixture into a saucepan and stir in the remaining stock, cream and honey. Place over medium heat until soup is heated through. Serve with sour cream.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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