Roasted Butternut Squash Soup with MultiSeed Brittles



  • 1 Butternut Squash
  • 1 teaspoon dried sage
  • 2 fresh sage leaves (optional)
  • 1 bay leaf
  • 125g (4 oz) carrot, peeled and chopped
  • 125g (4 oz) onion, peeled and chopped
  • 1 stalk of celery, chopped
  • ¼ teaspoon ground cinnamon
  • 50g (2 oz) butter plus extra for roasting the squash
  • 2 pints chicken or vegetable stock
  • Salt and pepper
  • Roots & Wings Organic MultiSeed Brittles Original


First roast your butternut squash. Preheat the oven to 180C /356F/ Gas 4.

Take the stalk off, cut the squash in half lengthways and scoop out the seeds with a spoon. Sprinkle the two inner halves with salt and pepper and the dried sage. Add a knob of butter, the two fresh sage leaves if using and the bay leaf. Sandwich the two halves together and then wrap in foil and place in a deep roasting tin, a meatloaf tin is ideal. Put in the oven and cook for about an hour until soft.
When soft remove from the oven and allow to cool.

Meanwhile melt the butter in a heavy pan and add the onion, carrot and celery and fry until soft. Sprinkle in the cinnamon and stir. Add the stock and mix well then add the cooked butternut squash. Season to taste. Simmer for 5 minutes. Blend in a food processor until smooth.

When ready to serve heat the soup with the MultiSeed Brittles which have a lovely crunch which complements the soup.