Serves 4


  • 1kg butternut squash
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 600ml vegetable stock
  • 2 tbsp honey


  1. Preheat the oven to 200.
  2. Cut the butternut squash lengthwise, then using a spoon scoop out the seeds.
  3. Cut the squash into large chucks and remove the skin using a peeler.
  4. Cut the chunks into cubes (roughly 2.5cm).
  5. Place the chunks on a baking tray, spread evenly.  Season with salt & pepper then drizzle with olive oil.
  6. Roast for 20 minutes then remove from the oven.
  7. Add the onion to the roasted butternut squash cubes and stir in.  Retrurn to the oven for a further 15 minutes.
  8. Take the onion and butternut squash out of the oven and put them into a food processor with ½ the vegetable stock (300ml).  Blend until nice and smooth with no lumps.
  9. Place the purée in a saucepan with the remaining stock and the 2 tbsp of honey.
  10. Simmer for 3-4 minutes.
  11. Serve with slices of toasted bread (try to choose a high fibre wholegrain bread), top with parsley (optional).

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