Thursday, 4 June 2015

Roasted Butternut Squash & Courgette Soup !

I was introduced to this lovely vegetable only after moving to London. Since then I fell in love with this mildly sweet and fleshy, orangy and heavy piece of vegetable. It is so hard to chop but it cooks in minutes and turns so soft. Be it a soup or a curry with Indian spices this vegetable never let me down.
I have already posted a Squash Spinach Stir fry and this is the second recipe in blog. I would definitely recommend this soup for weight watchers and soup lovers as this so healthy and delicious. It has a perfect blend of all flavors, the sweetness from the squash and bell pepper with the aroma of herbs and the roasted effect.
I added some courgette to bring volume to the soup and also just to include the goodness of it, after all soup is definitely one healthy way to consume the veggies even if you don't like them.


  • 1 big Butternut Squash
  • 1 medium size courgette (zucchini)
  • 1/2 red bell pepper
  • 1 bay leaf
  • 1 medium white onion
  • 4 cloves garlic
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp dried herbs (oregani, thyme and rosemary)
  • salt as needed
  • some crushed black pepper


  • Roughly chop the courgette, red pepper and the onion. 
  • Halve the squash and remove the seeds and veins. 
  • You can also peel the skin of squash and cut into big chunks for roasting quickly.
  • Place the halved squash on a baking tray and brush some olive oil in it.
  • Sprinkle some salt, pepper and some herbs on it. Place the peeled garlic in the squash.

  • Now roast it in a preheated oven at 200 dec C for a solid 50 minutes. In between, may be after 20 - 25 minutes, just spread the chopped courgettes too on the squash and continue roasting. 
  • Meanwhile in pan melt some butter, add bay leaf and saute the onions and red peppers.
  • You can roast them as well.

  • Sprinkle some salt and herbs and some fresh parsley (if available). Turn off stove and let it cool.
  • Feel free to add some chilli flakes if you want a kick of spice to overcome the sweetness of squash.

  • After 50 - 55 minutes, the squash would be cooked and roasted perfectly.
  • Let it cool and you will be able to peel the skin off easily or just scoop out the flesh.

  • Now blend everything together in a food processor / mixie to a smooth paste. Add vegetable stock or warm water to bring to a consistency you like. 
  • Melt some more butter in a pan and pour the ground soup and bring it back to a boil. 
  • Sprinkle some herbs again and pepper if you like.
  • There is no need for cream as it is already thick and creamy.
  • You can also pass the soup through a strainer if you wish after grinding.

It is really healthy and filling. See you soon, till then happy cooking and healthy eating.

With Love,

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