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Roasted squash soup

Roasted squash soup

A perfect soup for the season from Aldi



  • 1 butternut squash
  • 2 medium onions
  • 60ml extra virgin olive oil
  • 3 cloves of garlic
  • 2 tsp Stonemill Paprika
  • 2 Quixo vegetable stock cubes
  • A few sprigs of fresh thyme
  • 25g butter
  • 1 litre boiling water
  • 70ml double cream
  • 1 x 70g pack Assorted Seed Mix
  • ea salt and black pepper


  1. Peel the butternut squash, cut in half and remove the seeds. Chop into small chunks.
  2. Peel, half and chop the onions.
  3. Put the onions and butternut squash into a large roasting dish. Drizzle over the oil and season with some salt and pepper. Roast in the oven for 45 mins.
  4. Meanwhile, peel and mince the garlic in a large saucepan add the butter and melt.
  5. Cook the garlic in the butter on a low light for a few mins. Then add the roasted butternut squash and the onion.
  6. Pour over the boiling water, add the paprika and crumble over the stock cubes. Bring to the boil and stir well. Cook for 15 mins then liquidise.
  7. Add the cream and heat through gently, check the seasoning, add more salt and pepper if needed. Serve sprinkled with the seeds.

Recipe from Aldi