ROASTED BUTTERNUT SQUASH SOUP WITH GARLIC FLAKES

Soups and SaladsModern and FusionVegetarian and Vegan
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

25 min 55 min ★☆☆☆☆ 10

Ingredients

Vegetables & aromatics

•             Butternut squash, peeled and cubed — 2,200 g

•             Onion, diced — 300 g

•             Carrot, diced — 200 g

•             Celery, diced — 150 g

•             Garlic cloves (for roasting) — 25 g

•             Garlic flakes (for topping) — 20 g

•             Olive oil — 80 g

•             Fine salt — 18 g

•             Black pepper — 3 g

•             Smoked paprika (optional) — 3 g

Liquid & finish

•             Vegetable stock — 2,000 g

•             Double cream — 150 g

•             Butter — 40 g

•             Lemon juice — 20 g (balances sweetness)

Garnish

•             Extra garlic flakes — 10 g

•             Olive oil drizzle — 10 g

•             Fresh herbs (parsley or chives) — 5 g

Cooking instructions

1. Roast the squash

  • Toss squash cubes with 40 g olive oil, salt, pepper, and garlic cloves.

  • Roast at 200°C for 35–40 minutes, until caramelised and soft.

2. Build the base

  •   In a large pot, sauté onion, carrot, and celery in the remaining olive oil for 8–10 minutes.

  •    Add smoked paprika if using.

  • Add roasted squash and squeezed-out roasted garlic.

3. Simmer

  •   Pour in vegetable stock.

  • Simmer 10–15 minutes to meld flavours.

4. Blend

  • Add butter and lemon juice.

  • Blend until silky smooth.

  • Stir in cream and adjust seasoning.

5. Finish

  •   Toast garlic flakes lightly in a dry pan until golden.

  • Serve soup topped with garlic flakes, herbs, and a drizzle of olive oil.

Chef ’s Notes

  •             Roasting is non-negotiable for depth and natural sweetness.

  •             Balance sweetness with a touch of lemon or a splash of cider vinegar.

  •             Texture control: add more stock for a lighter soup or reduce for a velvety, almost purée-like finish.

  •           Heat option: a pinch of chilli flakes or Calabrian chilli paste works beautifully.

  •           Make-ahead: soup improves after a night in the fridge; reheat gently to avoid splitting the cream.

  •      Garnish ideas: toasted pumpkin seeds, crispy sage leaves, or a swirl of crème fraîche.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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