Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Spiced Roasted Butternut Squash Soup with Goat’s Cheese Croutons

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes
  • 1 kilo butternut squash, halved and deseeded
  • 25g Stork tub
  • 2 large onions, peeled and sliced
  • 2 garlic cloves, peeled and chopped
  • 1 red chilli, deseeded & chopped
  • 750mls vegetable stock
  • 1 teaspoon ground cumin
  • 375mls Just Milkwhole milk
  • Salt & freshly ground black pepper

For the goats cheese croutons:

  • 1 small baguette, cut into slices
  • 2 tablespoons olive oil
  • 125g English soft goat’s cheese
  • Preheat the oven to 200°C/Gas Mark 6.
  • Place the pieces of butternut squash flesh-side down on a Pyrex non-stick oven tray. Cover tightly with foil and cook in the oven for 1 hour. Remove from the oven and scoop all the flesh off the butternut shell and set aside.
  • Melt the butter in a large pan and sauté the onions, garlic and red chilli until soft but not brown.
  • Add the cooked butternut squash flesh, stock, cumin and seasoning. Bring to the boil and simmer for 15 minutes.
  • While the soup is cooking, make the croutons: Brush the bread slices with olive oil, place on a Pyrex non-stick oven tray and bake in the oven until crispy and golden. This will take 5-10 minutes.
  • When the soup is cooked puree using a hand blender.
  • Return to a clean pan and add the milk. Reheat the soup without allowing it to boil. Check the seasoning.
  • Spread the cooked croutons with the soft goat’s cheese.
  • Serve the cooked soup in warm bowls with the croutons on the side, or even placed on top just before serving.