Creamy Butternut Squash Soup

Oh my goodness it seems like so long since I've posted a new recipe on here....infact it is months. Where have I been, not succumbing to to buying readymade food I assure you. I've still been cooking & creating but just not finding the time to post them. I've been having tremendous fun being Oatrageous!!! I've developed & started selling Oatrageous which is an instant superfood porridge. Its vegan, gluten free, no added sugar and no soy & you just stir in hot water, its ready in less than 2 minutes. It's available to buy, its £5.99 plus postage for 400g approx 8 servings. Just message me if you'd like to order some

Right back to soup. January is usually my most unfavourite month of the year, but this year I'm loving it. It's been helped by two things.....lovely bright sunny days and a love of thick, warming, satisfying soup. Its almost like a savoury smoothie in that you know when you are having it you really are getting more than your fair share of vitamins. I love having fun with soups, letting them evolve from a few random vegetables to something delicious. This one is no exception, its lovely and creamy & sweet from the butternut did we ever manage without them in our lives? There's gently warming spices in it & some of my favourite herb, fresh rosemary. Wonderful on its own or scatter some gently toasted seeds on top.


1 Kg Peeled big pieces of butternut squash

500g Carrots washed but not peeled

2 Cloves of garlic unpeeled

Handful of fresh rosemary roughly chopped

Himalayan Rock salt

Freshly ground black pepper

1 Onion roughly chopped

2 Tsp coriander seeds bashed

2 tsp cumin seeds bashed

1/2 tsp turmeric powder

1 Thumb of fresh ginger finely chopped

1 1/2 pints vegetable stock

1 Cup tinned coconut milk

Olive oil


Put the squash, carrots, garlic cloves & rosemary on a baking tray. Sprinkle some olive oil over till lightly coated & some salt and pepper. Cover with foil tucking in the edges & roast in a hot oven for about 45 mins. Then remove the foil for a further 10 minutes or so till the vegetables are al dente & slightly browning at the edges.

Gently fry the chopped onion in a tablespoon of olive oil till soft. Stir in the cumin, coriander & turmeric and continue cooking for another minute or so then add the squash etc removing the peel from the garlic. Stir well. Add the stock, cover, bring to the boil & simmer gently till the vegetables are cooked & soft. Stir in the coconut milk then blitz till soft using a stick blender. Season to taste.

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