• 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.