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Monday 22 October 2012

Sluttishly Savoury: Roasted Butternut Squash Soup

If there is suddenly a lack in butternut squash at your local supermarket this season it is because I am buying as much of the yummy orange stuff as possible. This time of the year is my absolute favourite for vegetables. All the best ones are in season including my absolute favourite, butternut squash. I am experimenting with squash in all kinds of ways, but you can never go wrong with a classic soup to enjoy the sweetness of this vegetable. Plus, I love how healthy and virtuous I feel when I get an intense shot of vitamins in a soup-like fashion.

This soup is the simplest of simple with a dash of the special. My secret ingredient is my favourite discovery of 2012, Henderson's Relish. It hails from the lovely county of Yorkshire (a Sluttery favourite) and is similar to Worcerstershire Sauce. I wish I could describe it more accurately for you, but let me tell you this - the Henderson's Relish crisps I tried in Hebden Bridge this year were the most orgasmic crisps I have ever eaten. Yes, it's that delicious. 

Butternut Squash Soup (serves 3-4)
You will need:
  • 1 butternut squash, peeled and diced
  • 1tbsp olive oil
  • 1 red onion, finely sliced
  • salt
  • pepper
  • 1tbsp Henderson's Relish (or Worcestershire Sauce)
  • 500ml stock
  • 1tbsp chopped coriander
Make it!
  1. Roast up the butternut squash with a drizzle of olive oil in a preheated oven at 200C for about 40-50 minutes. Remove and set aside.
  2. Drizzle more olive oil into a large pan and gently fry the onion slowly over a medium to low heat. Sprinkle with salt. Once the onions are softened and the edges turning brown add the butternut squash and fry for a couple of minutes.
  3. Season with salt, pepper and Henderson's Relish then pour in the stock. Allow to simmer for 5 minutes. 
  4. Transfer two-thirds of the soup to a food processor and blitz until smooth. Return to the pan and stir. Simmer for a further 5 minutes before serving.
  5. Sprinkle with fresh coriander.
Optional extras: Add a pinch of dried chills, cinnamon and/or ground cumin for something spicier. 


  1. Risotto is my favourite thing to do with a squash - along with a little goats' cheese and some crispy sage. Thoroughly delicious.

  2. Sorry to be annoying... but "glut in butternut squash at your local supermarket" means "flooded the place with butternut squash" basically. I'm assuming you actually mean something like a dearth, unless you were buying butternut squashes specifically for filling up my local supermarket, in which case carry on, you insane person. More for me.

    I am going to make that soup ASAP.

  3. Nice recipe. Would also recommend chucking in a little cajan type spices - it really brings out the butternut (and is exactly what I did tonight with my butternut, carrot and parsnip soup). I also chuck in a dollop or two of creme fraiche.


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