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Roasted Butternut Squash Soup with Banana Shallot

Preparing Time: 10 min
Roast Time: 30 min     Cook Time: 20 min
Ingredients Method
1 butternut squash
Butternut SquashPeel the squashDeseed the squash

Chop the squash 

Preheat the oven to 200ºC/180ºC Fan/Gas 6. Peel, halve, deseed and rough chop the squash. 
2 tbsp olive oil
a pinch of salt
Place the squash on the baking tinToss with olive oilRoasted squash
Tip it into a roasting tin, add olive oil and salt, toss until it’s evenly coated. Roast for 30 minutes until tinged brown and soft.

1 large banana shallot

Banana ShalottChop the shallot

Peel and chop finely the shallot.

1 tbsp olive oil

Add the shallotAdd the roasted squashMix the vegetables


Place the large, thick-bottom saucepan over the medium heat. Pour the olive and when it's hot, add the chopped shallot and fry for 2 minutes, stir from time to time to avoid the burnt onion. Add the roasted squash and stir to mix the vegetables.
1 liter of stock eg. beef, chicken or vegetable
Pour the stock into the saucepanBlend the mixtureBlend the mixture until smooth
Pour the stock into the saucepan and bring to the boil.
Remove the saucepan from the heat and blend the mixture until smooth.
50 ml double cream
salt and pepper to taste
Add the double cream to the soupServe the soup warm
Pour the double cream into the saucepan, add salt and pepper to taste and return the saucepan to the heat to warm it through. Serve warm with cheese croutons, fresh crusty bread or Parmesan biscuits.  For vegan version, use the vegetable stock and coconut milk instead of the double cream. This recipe makes 1.3 l of the soup.

Roasted Squash Soup with Banana Shallot Polly Eats LondonRoasted Squash Soup with Banana Shallot Polly Eats London

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