Honey Roasted Butternut Squash Soup

Honey Roasted Butternut Squash Soup

A velvety winter warmer with a ginger kick.

This isn't your average pumpkin soup. By roasting the butternut squash wedges in Melora Mānuka Honey Squeeze Ginger before blending, we create a deep, caramelised flavour profile with a zesty, warming kick. It is a breeze to put together and perfect for a cool winter day.

Prep time: 10 mins | Cook time: 45 mins | Serves: 4

Ingredients

  • 1 kg butternut pumpkin (squash), peeled, deseeded, and cut into wedges

  • ¼ cup Melora Mānuka Honey Squeeze Ginger

  • ½ tsp grated nutmeg

  • 3 tbsp olive oil (divided)

  • Sea salt and freshly cracked black pepper

  • 2 brown onions, chopped

  • 3 cloves garlic

  • 750 ml vegetable stock or bone broth

  • 1 tbsp chopped rosemary

  • 2 tbsp cream

  • Garnish: Parsley, paprika, and toasted pine nuts (optional)

Instructions

  1. Roast the Squash: Preheat oven to 180°C (350°F). Toss the pumpkin wedges with 2 tablespoons of olive oil, nutmeg, salt, pepper, and the Melora Mānuka Honey Squeeze Ginger. Roast on a baking tray until soft and tender.

  2. Sauté Aromatics: While the pumpkin roasts, heat the remaining tablespoon of olive oil in a large pot. Sauté the onion and garlic until golden and fragrant.

  3. Blend: Add the roasted pumpkin, vegetable stock, and rosemary to the pot. Transfer to a blender (or use an immersion blender) and blend until completely smooth.

  4. Simmer: Return the soup to the heat and simmer for 2–3 minutes to marry the flavours.

  5. Serve: Ladle into bowls and stir in a swirl of cream. Finish with fresh parsley, a dust of paprika, and optional toasted pine nuts for texture. Serve piping hot with crusty bread.

 

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