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Roast squash soup

Serves 4, and couldn’t be simpler!

Adapted from


2 small squash, peeled, deseeded, & cut into chunks (I used the 1 ½ pieces from the half share on 5th Jan 2013)
2 small onions, peeled & chopped
3 cloves garlic, peeled
1 or 2 tbsp oil
1.5 pints stock


  1. Pre-heat your oven to gas 6
  2. Place the squash, onions, and and garlic in a roasting tray, season, toss with oil, and roast for about 30 mins.
  3. Put the roasted veg into a blender with some of the stock and blend until smooth. Add a little more stock and blend again.
  4. Put the blended veg & the remainder of the stock into a saucepan and heat gently. Adjust seasoning to taste. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Roast squash soup in bowl - cross processed image