Boursin, Garlic and Butternut Squash soup
1h 5m
“The internets gone made for tis soup, and now so can you!”
— Tasty Healthy Recipes


Serves 1


Step 1

Peel the butternut squash and chop into small cubes and then place in a roasting tray. Roughly chop the brown onion and throw into the tray with the squash.

Step 2

Drizzle the 1 tbsp of olive oil over the veg and then sprinkle over 1 tsp of salt, pepper, smoked paprika and cumin.

Step 3

Stir to combine and then make a round space in the middle of the tray. Place the block of Boursin cheese in the middle of the tray.

Step 4

Slice the end off the bulb of garlic and place into some tinfoil. Drizzle over the 1/2 tbsp of olive oil and sprinkle the 1/4 tsp of salt and pepper over the exposed garlic clove ends. Scrunch up the tinfoil to enclose the bulb of garlic and place next to the Boursin. Place in the oven at fan 180° C / 400° F for 45 mins. Just before that’s cooked, make the veggie stock so it is ready.

Step 5

Remove the tray from the oven and take the garlic out of the tinfoil. Carefully squeeze out all of the bulbs into the tray (they will be very hot). Now pour the veggie stock into the tray covering all of the veg, Boursin and garlic.

Step 6

Grab a hand blender and blend everything together in the roasting tray until creamy and smooth. Alternatively, wait for the ingredients to cool slightly and transfer to a normal blender.

Step 7

Top each portion with a sprinkle of smoked paprika and 10ml of single cream. Enjoy 😊
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