roast butternut squash soup with game-changing toppings

You’re probably noticing a theme if you regularly make my recipes. As much as the core recipe needs to be good, it is the added last-minute extras that transform it into something amazing. This roast butternut squash soup is no different. At this time of year the internet is exploding with butternut squash and pumpkin soup recipes, as it should. Do yourself a favour and make this roast butternut squash soup, and add the toppings – they make all the difference. The salt of the cheese and the fire of the chilli along with the citrussy freshness of the coriander balances the sweet silkiness of the soup perfectly.

And if you’re making this for fussy family members, just put bowls of the various toppings on the table and let them add what they will eat to their portion.

Roast butternut squash soup is perfect for batch cooking and freezing

You might as well make a huge batch of this and freeze it in individual portions for future lunches and dinners. One lot of cooking, one lot of mess and lots of easy meals is my favourite way to cook.