butternut squash soup.
There’s something about a bowl of butternut squash soup that instantly feels like comfort. This recipe celebrates simple, seasonal ingredients and layers them with warm, earthy flavours. It serves 2-3 and is ideal for cosy evenings, make-ahead lunches, or a simple dinner that still feels a little special. Ingredients 500g pre-chopped butternut squash 1 small white onion, roughly chopped 2 garlic cloves, peeled 1 chicken stock cube (or bone broth) 1 tbsp olive oil A few sprigs of fresh thyme 4–5 fresh sage leaves (or 1 tsp dried) 30–40g soft goat’s cheese (plus extra for topping) A small handful of pumpkin seeds Sea salt and black pepper Method Preheat the oven to 200°C (fan 180°C). Spread the pre-chopped butternut squash, onion and garlic cloves on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and scatter over the sage leaves and thyme sprigs. Roast for 20–25 minutes, until soft and lightly caramelised at the edges. Tip the roasted vegetables into a deep saucepan. Remove any woody thyme stems. Crumble in the stock cube and pour over enough boiling water or broth to just cover the vegetables. Simmer gently for 10 minutes to let the flavours infuse. Stir in the goat’s cheese (reserving a little for topping) and blend until smooth using a stick blender or high-speed blender. Taste and season with salt and black pepper. In a small dry frying pan, toast the pumpkin seeds over medium heat for 2–3 minutes until they start to pop and smell nutty. Ladle the soup into bowls. Top with a crumble of goat’s cheese, a sprinkle of pumpkin seeds, and a few extra thyme leaves if you like. Serve with warm sourdough bread on the side for dipping. Gut Health Benefits Butternut squash is a fantastic source of prebiotic fibre,...
There’s something about a bowl of butternut squash soup that instantly feels like comfort. This recipe celebrates simple, seasonal ingredients and layers them with warm, earthy flavours. It serves 2-3 and is ideal for cosy evenings, make-ahead lunches, or a simple dinner that still feels a little special.
Ingredients
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500g pre-chopped butternut squash
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1 small white onion, roughly chopped
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2 garlic cloves, peeled
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1 chicken stock cube (or bone broth)
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1 tbsp olive oil
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A few sprigs of fresh thyme
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4–5 fresh sage leaves (or 1 tsp dried)
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30–40g soft goat’s cheese (plus extra for topping)
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A small handful of pumpkin seeds
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Sea salt and black pepper
Method
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Preheat the oven to 200°C (fan 180°C). Spread the pre-chopped butternut squash, onion and garlic cloves on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and scatter over the sage leaves and thyme sprigs. Roast for 20–25 minutes, until soft and lightly caramelised at the edges.
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Tip the roasted vegetables into a deep saucepan. Remove any woody thyme stems. Crumble in the stock cube and pour over enough boiling water or broth to just cover the vegetables. Simmer gently for 10 minutes to let the flavours infuse.
-
Stir in the goat’s cheese (reserving a little for topping) and blend until smooth using a stick blender or high-speed blender. Taste and season with salt and black pepper.
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In a small dry frying pan, toast the pumpkin seeds over medium heat for 2–3 minutes until they start to pop and smell nutty.
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Ladle the soup into bowls. Top with a crumble of goat’s cheese, a sprinkle of pumpkin seeds, and a few extra thyme leaves if you like. Serve with warm sourdough bread on the side for dipping.
Gut Health Benefits
Butternut squash is a fantastic source of prebiotic fibre, which helps feed the beneficial bacteria in your gut and supports a healthy digestive system. It’s also rich in vitamin A and antioxidants, giving your immune system a gentle boost. Goat’s cheese is lower in lactose than cow’s milk cheese, making it easier for many people to digest, and it contains probiotics that can further support a healthy gut microbiome.
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