Carpenter’s Roasted Butternut Squash Soup

This is a great recipe making a delicious warming soup  – comfort food in the stormy February weather.

All the ingredients are available at Carpenter’s Nursery – here’s your shopping list:

Carpenter’s butternut squash




Red pepper

Copley & Buckley Honey

Kent’s kitchen vegetable stock

Chiltern rapeseed oil



  • 1.5kg Carpenter's own butternut squash - peeled & de-seeded butternut squash, cut into 3cm cubes
  • 1 large onion
  • 2 medium carrots
  • 5cm piece fresh root ginger - peeled & chopped
  • 1 red pepper - de-seeded & cut into cubes
  • 1 tbs Copley & Buckley runny honey
  • 1.5 ltrs Kent's Kitchen vegetable stock
  • 4 tbs Chiltern rapeseed oil
  • Salt & pepper


  • Step 1
    Preheat oven to 200 deg C / 180 deg C if fan assisted
  • Step 2
    Tip the prepared squash into a large, re-sealable freezer bag with the onion, carrots & red pepper. Add half the oil & salt & pepper & toss everything together until the vegetables are evenly coated.
  • Step 3
    Tip into a large roasting tin and spread out to form a single layer.
  • Step 4
    Roast in the oven for 40 - 45 minutes, or until tender and tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
  • Step 5
    Place a large deep-sided saucepan over a medium heat,add the remaining oil and when it's hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add the salt and pepper.
  • Step 6
    Remove the saucepan from the heat, and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread


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