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Butternut Squash Soup

Butternut Squash Soup

This freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting.

Ready in: 1 hour 45 minutes

Serves: 8

Complexity: very-easy

kcal: 142

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1 butternut squash, halved & seeded
3 onions, peeled & quartered
1 head garlic
6 cups vegetable stock
1 bay leaf
1 tsp brown sugar
1 tsp mild curry powder
½ tsp dried oregano
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup plain yoghurt
¼ cup chopped fresh parsley


Preheat oven to 175°C. Line a baking tray with oven paper or aluminum foil.
Sprinkle squash halves and onion with SIDS CRAZY SALT then place onto the prepared baking tray. Wrap garlic in foil and set with other vegetables.
Roast in the centre of the oven for 45-60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
Squeeze garlic cloves out of their skin like paste and into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Purée until smooth and add vegetable stock if necessary. Transfer the puréed mixture to a stockpot and stir in vegetable stock. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and SIDS SALT & PEPPER to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yoghurt.
Remove bay leaf and serve hot. Garnish with fresh parsley if desired.