Roasted Squash Soup


Prep time: 
5 minutes
Cooking time: 
80 minutes


Some frost-damaged crown prince squash at the arch was too far gone for customer bags, but perfectuly fine for a delicious soup.


  • 500 g crown prince squash
  • 1 small onion, diced
  • 500 ml veg stock
  • olive oil
  • salt and pepper
  • fresh thyme
  • oatmilk (optional)


  1. Pre-heat the oven to 180C. Wash the skin of the squash and cut away any damaged parts. Place on an ovenproof tray, skin side down, sprinkle some olive oil, salt and the fresh thyme over the squash. Roast for 30 to 45 mins, till the flesh is soft. Leave to cool until you can handle it.
  2. Heat 1 tbps olive oil in a large saucepan or pot. Add the onion and sweat for about 5 mins till translucent.
  3. Remove any tough bits of skin from the squash and roughly chop.
  4. Add the squash to the pot and cook for another 5 mins. Season with the salt and pepper.
  5. Add the stock, bring to a boil and simmer for 15 mins.
  6. Remove from the heat and blend using a hand blender till smooth. If the soup is too thick, you can thin it with oat milk, more stock or water.
  7. Check seasoning and serve.


Roasting the squash intensifies its sweet, earthy flavour. Adding oatmilk will give the soup a more creamy texture.

Photo Credit: Jonny Hughes @jonny2love
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