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Butternut Squash Soup


This warming soup is perfect for the Autumn and is completely dairy free. Butternut squash is highly nutritious & a rich source in beta-carotene, a carotenoid that your body can convert into vitamin A.  It is also a good source of vitamin C, important for immunity, supporting collagen in skin & coping with stress.

Gluten free & dairy free


1 medium butternut squash, de-seeded & cubed (keep the skin on for added nutrients)

1 tbsp olive oil

Sprinkling of smoked paprika

Black pepper

2 carrots peeled and chopped

1 litre vegetable stock

1.Preheat the oven to 180c


2.Place the diced squash and chopped carrots in a roasting tin with the olive oil, smoked paprika and black pepper and roast for 15 minutes until softened


3. Transfer the roasted vegetables into a saucepan and add the stock cube, bring to the boil and simmer for around 15 minutes.


4. Remove the soup from the heat and blend in a blender or with a hand mixer. Season with salt and pepper to taste. Alternatively place the roasted vegetables in a soup maker with the stock and let the machine do its magic!

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