Roasted Butternut Squash Soup


1 kg cubes of peeled squash, e.g., butternut squash (other squashes and pumpkins will also do)

1 onion

2 cloves of garlic

1 tbsp fresh grated ginger

1 small chopped chili

1 tsp turmeric

1 tsp smoked paprika powder

2 tbsp oil

1 l vegetable stock

2 dl double cream

salt and black pepper

roasted root vegetable chips and sprigs of herbs to garnish


Peel the squash and cut it into relatively large cubes. Roast in the oven at 225 degrees for about 30 minutes. Grate the ginger. Finely chop the spices and onion.

Sauté the onion, ginger and spices in oil. Add the squash and vegetable stock. Let boil for about 10 minutes. Mix with an immersion blender or in a blender and add the double cream. Season with salt and pepper.

Garnish and enjoy steaming hot.

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