I love butternut squash; in risotto, pasta and especially soup. It roasts beautifully and blends like a dream to create a silken soup that is perfect for the summer-to-autumn transitional season. 

This dish is so easy to make, you don’t even have to peel and chop the butternut squash- simply bake it whole in it’s skin and your knife will sail through it ready for blending. Combine with thyme-roasted sweet potatoes, garlic and onion and top with a fresh parsley, lemon and tomato pesto. 

A deliciously indulgent and nourishing soup, best served with chunky bread.

 Serves 6 generous bowls 

For the soup: 
1 medium butternut squash, scrubbed clean 
2 sweet potatoes, peeled and chopped 
1 onion, quartered 
1 celery stick, chopped 
3 cloves of garlic 
1 tsp dried chopped thyme 
1 tbsp olive oil
1 litre hot vegetable stock 
Generous pinch of salt and black pepper 

For the parsley pesto: 
30g fresh flat leaf parsley, chopped finely  
2 ripe tomatoes, seeds removed and chopped finely 
Juice of 1/2 lemon 
Pinch sea salt 

For the soup: 
1. Pre-heat the oven to 190C/ Gas mark 5
2. Pierce the butternut squash and cook whole in the oven for 40 minutes until softened. Arrange the sweet potatoes, onion, celery, garlic, thyme and olive oil on a baking tray and roast in the oven for 25-30 minutes until softened and slightly browned. 
3. Remove the roast vegetables and butternut squash from the oven and allow to cool slightly. Slice the softened butternut squash (no need to remove the skin) and add the chunks and the roasted vegetables into a high powered blender. Pour in the vegetable stock and blend on high until smooth. Season with salt and pepper to taste. 

For the parsley pesto: 
1. Combine all of the ingredients in a bowl and stir. Drizzle over the soup.   


Contact Little Miss Meat-Free Contact