16th November Demonstration Recipes

Roasted Butternut Squash Soup

Serves 4 -6

There’s nothing nicer than a bowl of comforting soup. If you prefer a creamier version add cream and butter! Some spice can be a good addition ie curry paste or chilli flakes!


1 medium butternut squash, halved, seeds removed

3 tbsp Olive oil

150g smoked bacon or Chorizo Sausage, diced in large chunks

30g butter

2 medium onions, chopped

4 cloves of garlic, crushed

5 sprig of thyme

60ml white wine

2 litres water or chicken stock, warmed

1 tbsp. smoked paprika

1 tbsp crème fraiche

Sea salt and fresh ground pepper


Preheat the oven to 180°C/350F/Gas Mark 4.

Slit the butternut squash flesh and place on a roasting tray. Drizzle with olive oil and add the smoked bacon or chorizo sausage and salt and pepper.

Roast in the oven for 45 minutes to 1 hour until the butternut squash soften and browned.


Meanwhile in a saucepan, over medium heat, melt the butter and add the onions, garlic and thyme . Cook until caramelized for 10 -15 minutes. Add the white wine and 2/3 of the stock. Bring to simmer and continue for 3 -4 minutes until the onions soften. Remove from the heat until the butternut squash is ready.

When the squash is cooked, remove the pulp from the skin using a spoon and add it to the liquid,  bring to the boil for 2 minutes.


Using a hand blender, blitz until smooth.   Add the remaining stock until the right consistency for you has been achieved (if you prefer a thick soup you might not need any further stock). Check the seasoning and add some smoked paprika if needed.


serve immediately with a tablespoon of crème fraîche on the top.