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+ servings
Butternut Squash Soup

Velouté Butternut Squash Soup

This soup is easy to make and will warm (and cheer) you up on a cool day.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Cuisine French, Provencal
Servings 4 people


  • 1 Butternut squash
  • 1 head of garlic
  • 1 splash of Cream
  • 1 cup Vegetable stock


  • Preheat the oven to 180°C/350°F
  • Chop the Butternut squash into medium sized chunks, clean out the seeds and fuzzy bits and place on a baking tray next to the head of garlic.
  • Bake for about 40 minutes.
  • Leave to cool, then peel the squash pieces.
  • Squeeze out the roasted garlic cloves and mix with the squash pieces, adding 1 cup of vegetable stock.
  • Bring to the boil and let simmer until the squash is tender (about 5 minutes).
  • Mix with a hand blender, then add a good splash of cream.
  • Serve warm with crusty bread.
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