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Roast Butternut Soup

A no-fuss soup for a cosy winter night. Classic South African comfort.
Prep Time10 mins
Cook Time1 hr
Course: Appetizer, Main Course
Cuisine: Global, South African


  • Oven
  • Stove
  • Immersion blender


  • 1 medium butternut squash about 1.5 kg
  • 1 medium onion quartered
  • 3 medium carrots diced
  • 4 cloves garlic peeled, whole
  • 1/4 cup olive oil
  • 4 cups vegetable stock
  • salt to taste
  • pepper to taste


  • Preheat the oven to about 210ÂșC.
  • Slice the butternut in half (lengthways), and scoop out the seeds.
  • Slice the onion in half, remove the outer skin, top and tail it, and slice each half in half (so it's quartered).
  • Dice the carrots and peel the garlic cloves.
  • Place the butternut, onion, carrots and garlic on a large oven tray, and drizzle the olive oil all over.
  • Place in the oven and roast for about 45 minutes, until the butternut flesh is soft.
  • Remove from the oven and allow to cool until you can handle the butternut, about 10 minutes.
  • Scoop the butternut flesh out of its skin, into the pot, along with the onion, carrots and garlic.
  • Add the vegetable stock, and bring to a simmer.
  • Turn off the heat, and blend with an immersion blender, and season to taste with salt and pepper.
  • Serve with a garnish of fresh coriander, chilli flakes or coconut cream (all optional).