How to make nutritious soup that warms your Christmas table

As the festive season fills our homes with joy, laughter, and the irresistible aroma of home-cooked meals, there’s no better time to serve up a bowl of warm, nutritious soup.

Whether you’re hosting family or enjoying a quiet holiday moment, a hearty soup made with wholesome ingredients can be the perfect comfort dish.

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Packed with flavor and essential nutrients, it’s a delicious way to stay healthy during all the holiday indulgence.

This easy butternut squash soup recipe is flavored with red pepper and ginger and then blended until silky smooth.

Roasting the squash, rather than boiling it in a pan, really brings out the flavor in the vegetables to make a rich-tasting soup without any added dairy.

Ingredients

Peeled and deseeded butternut squash, cut into cubes.

Large onion, roughly chopped.

Medium carrots, peeled and chopped.

Red pepper, deseeded and cut into cubes.

Olive oil.

1 tbsp clear honey, which is optional.

Fresh ginger root, peeled and chopped.

Vegetable stock.

Salt and freshly ground black pepper.

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper, and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
3. Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking.
4. Place a large, deep-sided saucepan over a medium heat. Add the remaining oil, and when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
5. Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.

Recipe tips

If covered and refrigerated, this butternut squash soup can be made up to 3 days ahead.

If stored in a freezer-proof bag or container.