Tala Roasted Butternut Squash Soup
Tala Roasted Butternut Squash Soup is one of those classics that proves you don’t need fancy tricks to make something genuinely delicious. Slow-roasted squash, a touch of seasoning, and a good pan are all it takes to create a bowl that feels comforting, wholesome, and properly homemade. It’s the kind of recipe that brings everyone back to the table - simple, traditional, and reliably tasty.
Prep time 15 mins
Bake time 30 mins
Serves 3-4
Equipment:
Tala Performance Baking Tray 39 x 25cm
Ingredients:
750g butternut squash, peeled and diced
2 small carrots, peeled and diced
5 red mini peppers
10 cherry tomatoes
1 red onion, cut into quarters
1 garlic bulb, tip cut off
Fresh rosemary
Salt and pepper, to taste
3-4 tbsp extra virgin olive oil
600ml vegetable or chicken stock
To finish
Pumpkin seeds
Extra virgin olive oil
Method:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Add all your veggies to a large non-stick baking tray. Season with salt and pepper, drizzle with oil and add some fresh rosemary leaves.
3. Bake for 30 mins.
4. Squeeze the garlic into a mixing bowl or pot so that you remove the skin, add the baked veggies and chicken stock and blend until smooth.
5. Serve with some pumpkin seeds, a drizzle of olive and bread.
6. Enjoy!