@recipes.with.ren: Butternut Squash Soup 🥣🍂 POV: soup season is round the corner 🍂🥣 This creamy roasted butternut squash soup is made with roasted garlic, carrots, onion, shallot, warming spices and chicken bone broth. Blended until silky smooth and finished with double cream, Parmesan and homemade sourdough, the ultimate cosy autumn soup! Ingredients 🛒 🎃 1 whole butternut squash, halved 🥕 2 carrots, chopped 🧅 1 onion, chopped 🧅 1 shallot, chopped 🧄 1 whole bulb of garlic 🫒 Olive oil 🌶️ 2 dried chillies 🌶️ ½ tsp cayenne pepper 🌶️ 1 tsp paprika 🌿 1 tsp mixed herbs 🌶️ ½–1 tsp chilli flakes 🧂 Salt & black pepper 🍗 Chicken bone broth 🥛 Double cream, to serve 🧀 Parmesan, to serve 🍞 Fresh sourdough, to serve Method 👩🏼‍🍳 Preheat your oven to 200°C fan. Add the halved butternut squash, carrots, onion and shallot to a large roasting tray. Wrap the whole garlic bulb in foil with a drizzle of olive oil and add it to the tray. Drizzle everything with olive oil, then add the dried chillies, cayenne pepper, paprika, mixed herbs, chilli flakes, salt and pepper. Roast for 45–55 minutes, or until the squash, carrots and other vegetables are completely soft and caramelised. Scoop the roasted butternut squash flesh into a large cast iron pot. Squeeze the roasted garlic out of its skins and add it, along with all the roasted vegetables. Pour in enough chicken bone broth to cover the vegetables, then bring to a gentle simmer for around 10 minutes. Blend until completely smooth and creamy. Add a little more broth if you prefer a thinner soup. Serve with a drizzle of double cream, plenty of Parmesan and a slice of fresh homemade sourdough. 🥣🍞 #SoupSeason #ButternutSquashSoup #SoupRecipes #EasyRecipes #AutumnRecipes

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Sunday 30 August 2026 18:46:56 GMT