Roasted Autumn Squash Soup with Honey & Thyme

A velvety roasted squash soup with fragrant thyme, finished with Home Farm MK Celtic Sea Salt Honey. Perfect for a warming autumn lunch.

Serves: 4 | Prep: 15 minutes | Cook: 40 minutes

Ingredients

• 1kg butternut squash, peeled, deseeded and diced
• 1 onion, quartered
• 2 garlic cloves, unpeeled
• 2 tbsp olive oil
• 4 thyme sprigs, plus extra to garnish
• 750ml vegetable stock, prepared according to the packet
• 1 tbsp Home Farm MK Celtic Sea Salt Honey, plus a little to finish
• Black pepper and a little sea salt, to taste
• 2 tbsp toasted pumpkin seeds, optional
• 2 tbsp double cream, optional

Method

1. Preheat the oven to 200°C (180°C fan). Spread the squash, onion and garlic on a large baking tray. Toss with olive oil, thyme and pepper.
2. Roast for 30–40 minutes until the squash is completely tender and beginning to colour, turning once. Larger pieces may need longer.
3. Squeeze the garlic from its skin, discard the thyme stalks and transfer the vegetables to a saucepan. Add the stock and simmer for 5 minutes.
4. Allow the mixture to cool slightly before blending. Use a stick blender in the pan, or blend in small batches according to your blender’s instructions, never sealing very hot liquid in a standard jug blender. Add a splash of water or stock if needed, then gently reheat. Stir in the Celtic Sea Salt Honey and season to taste.
5. Ladle into bowls and finish with pumpkin seeds, a swirl of cream and a small drizzle of honey, if liked.

From the Home Farm Kitchen

Roasting the squash first develops its sweetness; a little sea-salt honey balances the savoury stock. For a dairy-free variation, use plant-based cream. Honey is an animal-derived ingredient and this recipe is not vegan.

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Honey is unsuitable for babies under 12 months.