James Strawbridge’s Roasted Squash Soup

James Strawbridge's Roasted Squash Soup Portrait

This soup is simply autumn in a bowl. Vibrant, nutritious butternut squash, roasted for sweetness with shallots, harissa and sage. Serve with a generous sprinkle of toasted focaccia croutons. Comforting and warming on chilly days. 

Serves 4



  1. Preheat your oven to 200°C and place the chopped squash, peeled and halved shallots and a few sprigs of sage into a roasting tray. Drizzle with olive oil and add a teaspoon of harissa paste and mix to coat the squash. Season and roast for 35-40 mins. 
  2. Remove from the oven when the squash is soft and caramelised, then add to a saucepan with the vegetable stock. Simmer for 5-10 mins and then blitz with a stick blender until smooth. Season to taste and add a little hot water to slacken the consistency if required. 
  3. To prepare the croutons, dice the focaccia and fry in a non-stick pan with the herb butter, pumpkin seeds and 12-15 sage leaves. Cook until golden and crispy. To serve, pile the croutons on top of a steaming hot bowl of the spiced soup.  
James Strawbridge's Roasted Squash Soup Header

Get this recipe’s ingredients in one easy bundle.

  • Add to basket

    Recipe Bundle: Roasted Squash Soup

    From: £16.00

The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

More recipes from James

James Strawbridge’s Beef Rib and Red Wine Jus

View Recipe

James Strawbridge's Luxury Festive Cheeseboard

View Recipe

James Strawbridge's Bangers & Mash

View Recipe

James Strawbridge’s Coq au Vin

View Recipe

James Strawbridge’s Tuna Ceviche

View Recipe

James Strawbridge's Roasted Squash Soup

View Recipe

Back to Top