Finally, stir, taste the soup, and season to taste. If you find the soup isn’t warm enough, you can place it on the stovetop to warm up for just a few minutes. Otherwise, transfer the butternut squash soup to a bowl and garnish. I use toasted seeds and some fresh herbs. Enjoy! To make this easy recipe, you only need a handful of ingredients and a simple method. Plus, this roasted butternut squash soup is the perfect addition to a light and healthy midweek meal but can also be served at a dinner party or a Holiday table. It’s best to heat the veg stock if it isn’t already warm so it won’t make your soup cold. Then, simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy. If you try this easy roasted butternut squash soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Plain or toasted bread Homemade biscuits Cheesy garlic bread Seed crackers Homemade croutons
