Ingredients.

2 peeled, seeded and cubed butternut squash

1 large, chopped onion

5 cloves, crushed Garlic

1 medium, chopped Carrot

1 litre vegetable or chicken stock

2 tbsp Olive oil

1 tsp Cumin

1 tsp paprika

1 tbsp chopped, Fresh sage or thyme:

Salt and pepper to taste.

Optional cream or coconut milk: 60–90 ml for finishing

Optional garnish: pumpkin seeds, a drizzle of olive oil, or chopped parsley

Method

Preheat oven to 220°C. Toss butternut squash and carrot with 1 tbsp olive oil, salt and pepper with cumin and paprika. Roast on a tray for 25–30 minutes until caramelised, then add onion and garlic until soft and fragrant, 6–8 minutes. Add roasted squash and Carrot to the pot, pour in stock, add herbs and remaining salt and pepper. Blend soup until smooth using an immersion blender or in batches in a countertop blender. Return to low heat, stir in cream or coconut milk if using, warm gently without boiling for 5 mins, and adjust seasoning if needed.

Serve topped with pumpkin seeds, a drizzle of olive oil, or parsley.

Tips and Variations

Curry or Thai: Add curry powder or red curry paste and finish with coconut milk and lime for a fragrant, spiced version.

Ginger and apple: Add fresh grated ginger and a peeled apple or pear while cooking for warm, fruity notes and brightness.

Herb and nut finishes: Swap sage, thyme or rosemary for different herbal profiles and top with toasted pumpkin seeds, croutons, or a Parmesan crisp for texture.

 

Storage and Reheating

  • Cool promptly: Cool to near room temperature within 2 hours before storing to limit bacterial growth. If it’s not cool to put in the fridge uncovered and check later once cooled, cover.
  • Fridge storage: Store in airtight containers for 3–4 days; label with date.
  • Freezing: Freeze in portioned, glass freezer-safe containers or bags for 2–3 months; leave 2–3 cm headspace for expansion.
  • Avoid freezing dairy: Freeze without cream or coconut milk; add dairy after thawing and reheating.
  • Microwave reheating: Microwave in short 60–90 second bursts, stirring between bursts to ensure even heat. Stovetop reheating: Reheat gently over low–medium heat, stirring frequently; add a splash of stock or water if too thick.