Roasted butternut soup

August 14, 2013 (Last Updated: January 11, 2019)
Roasted butternut soup recipe

Roasted butternut soup is a classic. This robust soup is perfect for a chilly night, and will make the winter much more bearable. Delicious, filling and flavourful. 

Roasted butternut soup

Serves: 4


  • 1½kg butternut, peeled and chopped
  • 50ml olive oil
  • salt and pepper
  • 2½ litres vegetable stock or water
  • fine salt and freshly ground black pepper



Place butternut, olive oil, salt and pepper on a large tray and into a hot oven of 180°C.


Roast until the edges of the butternut are slightly charred and the butternut is well cooked.


Liquidise with half of the liquid and strain through a sieve.


Heat the soup and add extra liquid if needed to get to the desired consistency. Season well.


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