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One Tray No-Fuss Roasted Butternut Squash Soup

One Tray No-Fuss Roasted Butternut Squash Soup

I have been making this soup for years following a bit of a cooking hack I picked up from Jamie Oliver.
Not personally, like he didn't pop over for tea. One of his shows had a segment about the “easy” way to cut a Butternut squash. It is a vegetable so many people avoid buying due to the difficult task of removing the flesh from the skin. Well fear no more. 
The tip was to avoid the peeling or chopping completely. Instead simply cut the butter nut squash down the middle length ways and remove the seeds. Place on a baking tray (flesh up) and bake like this for one hour in a medium-high oven. The results are incredible. The squash scoops out like butter. Perfectly cooked. It is now ready to add to your plate in whatever way you fancy. Add to salads, mash or make a beautiful soup with it. 
The following recipe will make a hearty healthy soup for the whole family to enjoy. 
You Will Need 
  • 1 Butternut Squash
  • 1 Large Onion
  • 3 Carrots
  • 2 Cloves Of Garlic
  • 1 Red Pepper 
  • 1 Stock Cube
  • Cinnamon and Mixed Herbs 
  • Salt/Pepper to taste. 
  • Add butternut squash to the tray as is explained above. 
  • Peel the carrots and leave whole in the tray next to the squash
  • Peel the onion & simply cut in half. Add to the tray.
  • Half the pepper and remove the seeds. Add to the tray. 
  • Sprinkle the contents of the tray with some cinnamon (trust me) & mixed herbs
  • Bake in a medium-high oven for 1 hour. 
  • For the last twenty minutes add the garlic cloves in their skin (again, trust me)
  • Add 300ml of stock to a pot. Scoop out the butternut squash and add to the pot along with the carrot, onion and pepper which are now caramelized. 
  • Snip the end off the garlic and squeeze the sweet garlic purée from the skin directly in to the pot. 
  • Blitz the whole thing, add salt/pepper to taste and enjoy.  
Written by Tracey, mummy blogger and staff writer at
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