Roasted Butternut Squash and Ginger Soup, with caramelised onions

Update: It’s a year since I posted this Roasted Butternut Squash and Ginger Soup recipe, and glad that I’ve made it again as this time around it’s a lot simpler. Last time I included celery, which really isn’t necessary, and because of it the soup was liquidised/blended and then had to be rubbed through a fine wire metal sieve. Not such a big deal. However, without the celery the soup just needs to be liquidised. I’ve also upped the amount of onions used and that gives a better base. Healthier, too.

Roasted Butternut Squash and Ginger Soup, with caramelised onions


  • olive oil
  • 1 x medium butternut squash, about 500 – 600 g (17.6 – 21 oz), sliced in half and seeds removed
  • 250g (8.81 oz) x onions, peeled and chopped
  • 1 x dried bay leaf, ripped
  • 2 – 3 x garlic cloves, peeled and chopped
  • 2.5cm (1 inch) x fresh ginger, peeled, trimmed and grated
  • 1/4 x level teaspoon red pepper flakes OR up to 1/4 x teaspoon cayenne pepper (add less to begin with, cook, taste after blending soup and add more to personal taste)
  • 1 x organic vegetable stock cube
  • 700 ml (1.47 pt US Liq) x cold water
  • ground ginger, taste after blending the soup and add up to 1/3 teaspoon
  • single cream to serve – optional

Measurements within brackets above are approximate only.


  • Slice the butternut in half, lengthways. Scoop out the seeds, brush with a little oil, place in an oven proof dish and roast at electric heat 200°C (392°F) on the second shelf for 30 – 40 minutes. When the flesh is soft remove from the oven and allow to cool. Then, simply scoop out the flesh, place into a suitable bowl and set aside.
  • Whilst the squash is roasting, prep the onions and add to a heavy-based saucepan with enough oil to cover its base and the bay leaf. On electric heat No 2 (out of 6) allow to cook for about 20 minutes (if using gas and/or a light based pan then cook on low heat only). Stir through the occasional time. Add a splash or two of water to prevent them from drying out. Get them as evenly golden as possible before adding the garlic. Add the garlic, turn heat down to No 1 and continue to cook for a further 10 minutes. Push the onion mixture to the sides and add the ginger with a little more oil, if necessary, and cook for several minutes. Sprinkle over the cayenne pepper and take off heat.
  • Pour the water into the onion mixture and add the stock cubes. Add the scooped out butternut squash. Bring to a boil at heat No 4, then turn heat down to No 2. Allow to simmer, with a lid, for about 15 – 20 minutes. Take off heat and allow to cool sufficiently before blending
  • Remove the bay leaf. Blend the soup until absolutely smooth. Allow to settle before tasting for any needed seasoning and for any ground ginger or cayenne to be added.


Ready to roast

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All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn

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