Roasted butternut squash soup

A warm and nutritious oven-roasted pumpkin soup for the whole family.

Ingredients (Portions Serves 4)

  • 1.5kg butternut squash
  • 2 small onions
  • 2 garlic cloves, peeled
  • 40ml Extra Virgin Olive Oil Esporão Selecção
  • 1 litre hot water (you can adjust the water for the desired consistency)
  • Sprigs of fresh thyme to taste
  • Salt and black pepper to season
  • Greek yogurt
  • Fresh basil leaves for garnish


Pre-heat the oven to 200ºC

Peel the butternut squash and cut into cubes. Peel the onion and cut into half-moon slices.

Arrange the squash, onion and garlic cloves together on a tray lined with baking paper.

Pour over the Extra Virgin Olive Oil, thyme, salt and black pepper to taste and mix it well together.

Bake for about 30 minutes or until all vegetables are tender. If necessary, stir the vegetables during cooking (make sure the onion doesn´t burn).

Remove from oven and put the baked vegetables into a pot. Add the hot water and crush with a hand blender until creamy – add hot water if necessary to get the desired texture.

Season to taste with salt and pepper and heat ready to serve.

Serve with a dollop of yogurt, a drizzle of Extra Virgin Olive Oil and a garnish of basil leaves.


Photo and recipe: Teresa Saraiva