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Roasted Butternut Soup with Herb Focaccia Recipe

Roasted Butternut Soup with Herb Focaccia recipe


This is a warm, creamy soup made with roasted butternut squash. It's blended until smooth and served with homemade herb focaccia bread. It's perfect for a cozy meal and easy to make!


2 medium butternut squash, peeled and cubed
3 medium carrots, diced
1 large onion, chopped
1 tbsp grated ginger
750 ml vegetable broth
1 tsp minced garlic
1/4 cup chopped fresh basil
1 large focaccia bread
2 tbsp olive oil, plus more for drizzling
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme


Preheat your oven to 200°C/392°F.
Place the cubed butternut squash on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt, pepper, and dried thyme. Toss to coat and roast in the oven for 40 minutes or until tender.
While the squash is roasting, heat 1 tbsp of olive oil in a large pot over medium heat. Add the diced carrots and chopped onion, sautéing for about 10 minutes until softened.
Stir in the grated ginger and minced garlic, and cook for another 2 minutes.
Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Let it cook for 15 minutes.
While the soup simmers, prepare the herb focaccia. Cut the focaccia bread into large squares and place on a baking sheet.
In a small bowl, mix together 1 tbsp olive oil with the chopped basil. Brush this mixture over the focaccia squares.
Place the focaccia in the oven and bake for 10 minutes or until the edges are crispy and golden.
Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper if needed.
Serve the hot soup with a drizzle of olive oil and the crispy herb focaccia on the side.

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