Glyphs & Graphs

Roasted Butternut Squash Soup

Published

on

Ingredients

  • 1 butternut squash, halved and seeds removed
  • 40g butter
  • 350g potatoes
  • 1.2 litres chicken/vegetable stock (I prefer chicken)
  • 100ml single cream
  • (Chives or sunflower seeds to garnish if desired)

Serves: 6

  1. Preheat oven to 160°C/325°F/Gas Mark 3.
  2. Place butternut squash in a roasting tin with 25g of the butter dotted around it. Bake for 1 hour until softened and slightly caramelised.
  3. Melt the remaining butter in a saucepan, add the potatoes and stock, then simmer for 20 minutes until the potatoes are tender.
  4. Allow the butternut squash to cool a little, then scoop the flesh out of it’s skin into the saucepan with the potatoes.
  5. Blend until smooth, then stir in the cream and season to taste.
  6. Reheat gently, then serve.

Note: Soup in the picture is garnished with chives. Sunflower seeds also work. Otherwise it’s great without.

Hello, good people!

I’m Dan

Welcome to Glyphs & Graphs – my little corner of the internet.

I built this place with no grand mission, vision or master plan. It exists purely for my pleasure of writing, photographing, documenting and publishing. Some thoughts here are polished, others still forming – but all are shared in the spirit of curiosity and creative momentum.

You’re in a safe space from AI here. It’s been used on occasion, sparingly and thoughtfully, and will always be called out. So unless you see a comment otherwise, you can rest assured that you’re reading 100%, pure, organic, Yorkshire-bred me.

Thanks for visiting, and enjoy!