Jamie Oliver's Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (approx. 1.2-1.5 kg / 2.5-3 lbs), peeled, deseeded, and cut into 1-inch cubes
• 2 tbsp olive oil, plus extra for drizzling
• 1 large onion, roughly chopped
• 4-5 cloves garlic, smashed (no need to peel yet!)
• 1-inch piece fresh ginger, peeled and roughly chopped
• 1 tsp dried sage (or a few fresh leaves)
• 1/2 tsp red pepper flakes (optional, for a little kick)
• 1.2 litres (5 cups) good quality vegetable stock
• Juice of 1/2 to 1 lemon (to taste, for that essential zest!)
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley or chives, finely chopped, for garnish

Step-By-Step Instructions

1. 1

   Get those gorgeous veggies prepped for their flavour-boosting roast! First up, your beautiful butternut squash. Carefully halve it lengthwise, scoop out those seeds and stringy bits (you can roast the seeds separately for a delicious snack, by the way!), then peel it if you like, though I often leave a bit of skin on for extra fibre and rustic charm – just make sure it’s clean! Chop the squash into roughly 1-inch cubes. Next, take your garlic cloves – no need to peel them just yet, simply smash them gently with the side of your knife to release their aroma. Peel and roughly chop your onion and ginger. Now, grab a large roasting tray – make sure it’s big enough so the veggies aren't overcrowded; we want them to roast, not steam! Toss the cubed squash, smashed garlic, chopped onion, and ginger with a generous glug of olive oil, a good pinch of sea salt, and freshly ground black pepper. Give it a good mix with your hands until everything is beautifully coated. Spread them out in a single layer for maximum caramelization. Pop this tray into your preheated oven at 200°C (400°F) for about 25-30 minutes, or until the squash is wonderfully tender and has those irresistible golden-brown, slightly charred edges that promise deep, sweet flavour. Keep an eye on it – every oven is different!

2. 2

   Time to build those layers of flavour in your trusty saucepan! While your squash is happily roasting, place a large saucepan or Dutch oven over a medium heat. Add the remaining 2 tablespoons of olive oil. Once shimmering, add your dried sage (or fresh sage leaves) and red pepper flakes, if using. Let them sizzle for about 30 seconds, just until fragrant – this really wakes up their aromas! Now, carefully transfer all those glorious roasted vegetables from the tray into your saucepan. Don't worry about peeling the garlic; it's so soft it'll just squeeze right out later, infusing everything with its sweet, mellow flavour. Give everything a good stir, scraping up any delicious browned bits from the bottom of the roasting tray to add even more depth to your soup.

3. 3

   Let's get simmering and meld all those fantastic tastes together! Pour in your good quality vegetable stock, making sure it just covers the roasted vegetables. If it doesn't quite cover, add a splash more hot water or stock until it does. Give it a good stir, then bring the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover the saucepan, and let it simmer for about 10-15 minutes. This simmering time is crucial for allowing all those beautiful, roasted flavours to truly get to know each other and marry into a harmonious, comforting blend. The squash will become even more tender, making it a breeze to blend into a smooth, velvety consistency.

4. 4

   Now for the magic transformation – blending! Carefully remove the saucepan from the heat. If you're using an immersion blender, simply plunge it into the soup and blend directly in the pot until it's wonderfully smooth and creamy. Make sure to get all the chunks! If you're using a stand blender, you'll need to work in batches. Ladle portions of the soup into the blender, making sure not to overfill it (never more than halfway with hot liquids!). Secure the lid tightly, perhaps holding a kitchen towel over it for extra safety, and blend until velvety smooth. Pour the blended soup into a clean pot or back into the original saucepan. Don't forget to squeeze out the soft, sweet garlic from its skins directly into the soup before blending – it adds so much flavour!

5. 5

   The final flourish – seasoning and that essential zesty kick! Return the blended soup to a low heat. Now's the time to taste and adjust! Add sea salt and freshly ground black pepper to your liking. But here's the Jamie Oliver secret: squeeze in the juice of half a lemon, stir it through, and taste again. That lemon juice is absolutely crucial; it brightens up the entire soup, cutting through the richness of the squash and adding that vibrant, zesty finish that makes your taste buds sing! If it needs more, add the rest of the lemon juice. If the soup is a little too thick for your liking, stir in a splash of hot water or more stock until it reaches your desired consistency. You want it wonderfully silky and pourable.

6. 6

   Time to serve up this bowl of sunshine! Ladle the hot, zesty butternut squash soup into warm bowls. For that extra touch of fresh flavour and visual appeal, sprinkle generously with finely chopped fresh parsley or chives. A tiny drizzle of your best olive oil over the top never goes amiss either! Serve immediately with some crusty bread for dipping, or perhaps some homemade croutons. This soup is a complete meal in itself or a fantastic starter, perfect for warming you up from the inside out. Enjoy every single vibrant, comforting spoonful!