Roasted garlic and butternut squash soup (recipe)


Soup! – Miss J, 1

Soup is a big winner in this house, and you can’t really go wrong with the flavour-filled roast vegetable soup. It’s nutritious, filling and tasty. Everyone in the family here seems to like it.

Here’s what to do:


  • 1 medium butternut squash
  • 1 white onion
  • 1/2 bulb of garlic (5-6 cloves)
  • 3-4 tbspĀ  of olive oil
  • Pinch of sea salt
  • Generous mill black pepper
  • Vegetable stock cube
  • 300ml whole milk


1. Peel, de-seed and dice the butternut squash into 1 inch pieces

2. Peel and chop the onion into 12ths

3. Put in a large roasting tray in a single layer, add the garlic cloves (no need to peel) and cover with olive oil

4. Roast at 180c fan for 40 minutes, giving the dish a good shake half way through to turn everything over and ensure it cooks through evenly

5. When everything is softened, remove from the oven and squeeze the garlic our of their skins


6. Tip all the veg into the food processor with a stock cube, 800ml boiling water and the milk (or put in a pan and use a stick blender)

7. Blend until smooth-ish and serve with crusty bread

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  1. Wendy Tolhurst says

    Garlic and Butternut soup sounds absolutely delicious! With Easter holidays coming up soon, I will have to experiment with this one.