Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Serves: 12


  • 800g butternut squash
  • 100g Lakeland Dairies Butter
  • 300g diced white onion
  • 50ml honey
  • 1500ml vegetable stock
  • 500ml Millac Gold
  • 100g croutons
  • 20g chopped chives
  • Cornish sea salt
  • Freshly milled pepper
  • 150g toasted pumpkin seeds


Peel, dice and roast the butternut squash

Melt the Lakeland Dairies Butter in a thick bottom pan and cook the onions without colour

Add the roasted butternut squash and the honey to the onions and season well

Pour in the stock and simmer for 30 minutes

Add the Millac Gold, bring back to the boil and check the seasoning

Remove the soup from the heat and liquidise until smooth

Finish by adding a spoon of whipped Millac Gold, croutons, chives and toasted pumpkin seeds