Meat Free Monday One day a week can make a world of difference

Roasted Butternut Squash Soup

Kathryn Waterfield
  • Serves: 4
  • Preparation: 15
  • Cooking: 25
  • Ready: 40

This delicious and simple recipe has a satisfying smokey-sweetness.


  • 1½ cups water
  • 2-3 lb butternut squash
  • 4 tablespoons organic olive oil
  • 1 large onion, chopped
  • 1 apple, peeled and chopped (I use Granny Smith)
  • 3 cloves garlic, chopped
  • 2 cups vegetable stock
  • 2 teaspoon sea salt
  • ½ teaspoon white pepper
  • ¼ teaspoon ground coriander
  • 1 pinch of nutmeg


Preheat the oven to 160°C/325°F/gas mark 3.

Cut the squash in half lengthwise and scoop out the seeds and stringy fibre in the centre. Pour the water into a large roasting pan. Cover each cut-side of the squash with a tablespoon of olive oil and a sprinkling of sea salt and pepper. Turn the squash halves face-down in the roasting pan. Roast, uncovered, for approimately 1 hour until the skin of the squash is easily pierced and the “meat” is soft.

Remove from the oven and set aside to cool. In a soup-pot set on medium heat, pour 3 tablespoons olive oil. Add chopped onion and apple, sautéing for about 10 minutes until soft and onion is translucent. Add chopped garlic. Sauté for a few more minutes. Add vegetable stock and allow to come to boil. Add a pinch more salt and pepper, and the ground coriander and nutmeg. Reduce to a simmer and cover.

Scoop out cooled squash and add to the soup mixture. Bring soup up to a boil again, then reduce again to a simmer. Leave to simmer for another 10 minutes. Turn off heat and let cool to room temperature.

Pour soup mixture into blender and puree. Pour back into soup-pot. Heat before serving. For a garnish, try a small dollop of yoghurt, if dairy is ok for you and your guests.

Additonal notes

Recipe courtesy of Karen Waterfield


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