Roasted Butternut Squash & Red Onion Soup

Roasted butternut squash and red onion soup

I was making a big batch of the Avoca Roasted Red Pepper and Carrot soup to put in bags in the freezer for my husbands aunt when I noticed a butternut squash that needed using. Initially I thought I might throw it into the soup but realised Mary would rater have some variety in the soup so decided to make a Roasted Butternut Squash and Roasted Red Onion soup. This is delicious and without making the Avoca soups I wouldn’t have thought of this sort of combination.


  • 4 tbsp Olive oil
  • 2 Butternut Squash
  • 3-4 red onions
  • 3 cloves garlic
  • 1.5 litre Vegetable or Chicken stock
  • 2 tsp Paprika
  • 1 tsp Cumin
  • Salt & pepper to taste


  1. Preheat the oven to 180C.
  2. Peel & deseed the butternut squash then cut into chunks.
  3. Peel onions and cut into quarters.
  4. Peel Garlic and cut into half.
  5. Put olive oil into a couple of roasting pans and split the butternut squash, onions and garlic between the two trays.
  6. Roast in oven for approximately 30mins.
  7. Put Stock in large saucepan and add roasted vegetables, paprika and cumin.
  8. Blend, heat through, add slat and pepper to taste and serve.

3 thoughts on “Roasted Butternut Squash & Red Onion Soup

    • Let me know how you get on! I’m always surprised by how easy it is to make delicious soups. A lot of the preparation for soup can be stopped and started so I like to potter around making a big batch at the weekend.

      • I hadn’t thought of that! I usually envision a soup as something that needs constant tending, but I suppose it is more like bread where you can knead it and walk away to let it rest.

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