Roasted Butternut Squash, Red Pepper, Ginger & Thyme Soup
After such a wonderfully warm September, temperatures are finally beginning to dip, which means it’s time for the season's first homemade soup.
And with Halloween just around the corner, what better excuse to make the most of pumpkin season? This nourishing, roasted pumpkin, butternut squash and red pepper soup is packed with colourful vegetables, cannellini beans, roasted garlic, fresh thyme, ginger and warming spices.
A squeeze of lemon adds zing and a swirl of our Governor EVOO brings its distinctive fruity flavour and peppery kick.
The perfect bowl to welcome autumn!
And with Halloween just around the corner, what better excuse to make the most of pumpkin season? This nourishing, roasted pumpkin, butternut squash and red pepper soup is packed with colourful vegetables, cannellini beans, roasted garlic, fresh thyme, ginger and warming spices.
A squeeze of lemon adds zing and a swirl of our Governor EVOO brings its distinctive fruity flavour and peppery kick.
The perfect bowl to welcome autumn!
Ingredients (Serves 4)
- 500g butternut squash, peeled, deseeded and cut into chunks
- 500g pumpkin, peeled, deseeded and cut into chunks
- 2 red peppers, deseeded and roughly chopped
- 1 red onion, cut into wedges
- 4 garlic cloves, left in their skins
- 4–5 sprigs fresh thyme, leaves stripped
- 2–3 tbsp extra virgin olive oil, for roasting
- 20g fresh ginger, peeled and finely grated
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 750ml vegetable stock
- 1 x 400g tin cannellini beans, drained and rinsed
- A squeeze of lemon
- Sea salt and freshly ground black pepper
To finish
- The Governor Extra Virgin Olive Oil
- A few pumpkin seeds
- A few fresh thyme leaves
Method
- Roast the vegetables. Preheat the oven to 180°C fan/Gas 4
Place the butternut squash, pumpkin, red peppers, red onion and garlic on a large roasting tray. Scatter over the fresh thyme leaves, drizzle with 2–3 tablespoons of olive oil and season with sea salt and black pepper.
Toss everything together and roast for 30–35 minutes, turning halfway through, until the squash is tender and the vegetables are beginning to caramelise around the edges.
- Transfer the roasted vegetables to a large saucepan, squeezing the soft roasted garlic from its skins. Add the grated ginger, cumin, turmeric and cinnamon and stir everything together over a gentle heat for about a minute to release the aromas.
- Pour in the vegetable stock and add the beans. Bring to a gentle simmer and cook for about 10 minutes, letting the flavours come together.
- Blend until smooth and creamy.
- Stir through the lemon juice. Ladle into bowls and finish with a swirl of The Governor EVOO. Scatter over pumpkin seeds and a few thyme leaves. Serve with warm sourdough.
