There’s something about roasted butternut squash soup that marks the true beginning of autumn in my kitchen. It’s not the first chilly day or even the leaves changing — it’s that first slow afternoon when I cut open a squash, roast it until the edges caramelize, and let the scent of garlic and onion fill the house. That’s the moment everything shifts.
Every autumn, without fail, I find myself coming back to this soup. It started many years ago, on a rainy October afternoon when I was figuring out what to make for dinner. I had picked up a butternut squash from the supermarket, mostly because it looked beautiful, not because I had a plan. That night, I roasted it until the edges went sweet and nutty, threw in some herbs and spices and blended it and ended up with something that felt like magic.
But the soup never comes alone. Almost always, there are some savoury scones in the oven. Since then, it’s become a bit of a ritual. Roasted butternut squash soup and scones. In our home, they belong together, in the same way that candlelight belongs to dinner tables in October. The soup is mellow and rich, often with a hint of spice. The scones bring texture, something warm to tear apart and dunk without a second thought.
This is a rhythm I’ve settled into over the years — one of those quiet traditions that just… stuck. I don’t even think about it anymore. If I’m making butternut squash soup, I’m making savoury scones to go with it. It’s as much a part of the meal as the soup itself. Eating them together — a spoonful of soup, a bite of warm scone — feels like a quiet celebration of the season. It’s not showy. It’s not complicated. It’s just right.
Roasted butternut squash soup isn’t just a meal anymore. It’s a season, a memory, a little anchor in the middle of busy life. And every time I make it — with those savoury scones ( these are wholewheat spinach, cheese and onion- recipe here), always — I’m reminded that the most comforting meals are the ones we return to again and again, with flour on our hands and something golden in the oven. I hope you enjoy this as much as we do. I have posted the scone recipe separately.
Continue reading for the full, printable recipe for my Roasted Butternut Squash Soup.
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Roasted butternut squash soup
Ingredients
- 3/4 of a whole butternut squash ( I used from the bottom up), cut into large chunks, deseeded. Do not peel.
- Olive oil ( enough to rub all the chunks of butternut squash well + a little extra
- 2 large onions, peeled and halved
- 1 whole head of garlic
- Chilli flakes ( as per taste)
- Freshly crushed black pepper
- Salt to taste
- 1 tbsp Italian herbs
- 2 tsp smoked paprika
- 3 C hot water ( more r less)
Instructions
- Pre heat the oven at 200 deg C and line a baking tray.
- Apart from the water, garlic and the extra olive oil, , add all the rest of the ingredients to the butternut squash and rub well.
- Arrange the butternut squash mixture on the baking tray in a single layer, skin side up.
- Place the head of garlic and onion halves in a piece of foil and drizzle a little olive oil over it. Wrap the head of garlic and onions in the foil like a parcel.
- Place the garlic parcel in a corner of the tray.
- Place the tray in the centre of the pre heated oven and bake for 25-30 minutes or till the squash is cooked through.
- Let it cool a little and then scoop out the butternut squash flesh in a pot.
- Remove the garlic and onion parcel..
- Squeeze out the garlic cloves and add to the pot along with the onions.
- Add half of the water and blend everything together. Check the consistency. If it is to thick, add the rest of the water and perhaps a little more. Be careful not to thin it out too much though. It should have a creamy consistency.
- Before serving, place the pot over heat and heat it through.
- Serve hot with some crusty bread or savoury scones. We had ours with some savoury cheese and onion scones.
Notes
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Until next time,
Sunita
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