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Caramelised Butternut Soup

A beautifully rich and caramelised butternut soup, perfect for Autumn days, and cold nights by an open fire. Make a batch, and freeze portions ready for a quick soup-fix on the chilliest of days.
Course Appetizer, Entree, Lunch, Main Course, Snack, Soup
Cuisine American, Australian, British, Comfort, European, World
Keyword butternut, Garlic, onion, onions, pumpkin, roasted, soup, squash
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 Portions


  • Chopping board
  • Stockpot or large saucepan
  • Knife
  • Roasting tray
  • Greaseproof paper
  • Blender or Stick blender


  • 2 kg Butternut squash/pumpkin
  • 180 g Butter melted
  • 125 g Brown sugar
  • tsp Salt
  • ½ tsp Black pepper
  • 1 Onion large
  • 2 cloves Garlic
  • ½ tsp Nutmeg ground
  • 1 lt Chicken stock


  • Preheat the oven to 200˚C, and line a roasting tray with greaseproof paper.
  • Top and tail the butternut, scoop out the middle membrane with seeds (hold onto these for great pepitas), and dice the butternut into 3cm/ 1½” sized pieces.
  • Place the diced butternut on the tray, pour over the melted butter, and scatter the brown sugar, salt, and pepper. Toss carefully, and spread evenly. Bake for 45mins, or until golden in colour and tender.
  • While the butternut is roasting, heat a stockpot our large saucepan over medium-high heat.
  • Dice the onion, and garlic, gently fry in olive oil until just golden.
  • Add the roasted butternut to the onion and garlic, mix and continue to cook for approx. 5mins. Pour in the stock, cover with a lid, and simmer for 10mins.
  • Remove from heat, allow to cool for 10mins, then process in either a blender or with a stick blender until completely smooth.
  • Serve with a swirl of cream, and some cut chives.