Soup Recipe: Roasted butternut squash soup, rich in fibre and vitamins A & C

As we head for even cooler days and darker evenings, now is the perfect time to make the most of in season butternut squash with a hearty soup to warm the cockles. This vibrant and comforting soup recipe from Miele’s head development chef, Andrew Scott is boosted with a rind of parmesan, which gives the soup a beautiful mellow flavour while also helping to reduce food waste. Read on for this super simple recipe that all are sure to enjoy.


1kg butternut squash, cut into 1cm cubes
2tbsp veg oil
1 sprig of rosemary
1 onion, finely chopped
Rind of parmesan (optional)
2 garlic cloves, finely chopped
700ml vegetable stock
Salt and pepper to taste
75g pumpkin seeds, toasted
Extra virgin olive oil
Parmesan shavings


1. Preheat a Miele Combination Steam Oven at 190°C on the Fan Plus setting. Scatter the cubed butternut squash and rosemary on a baking tray, drizzle with the vegetable oil and season with salt and pepper. Transfer to the preheated oven and roast on Combination mode on Fan Plus at 190°C, with 40% moisture for 30 minutes.

2. Transfer the squash and rosemary to a deep solid steam container along with the onion, garlic, parmesan rind and stock. Steam for 20 minutes at 100°C.

3. Remove from the steam oven and stir well, removing the parmesan rind. Blitz the soup in a liquidiser until smooth.

4. Pass through a fine sieve, pushing through with a ladle.

5. Serve in cups or bowls and garnish with some toasted pumpkin seeds, parmesan shavings and drizzle with extra virgin olive oil.