Roasted Butternut Squash Soup

A twist on the traditional autumn soup, incorporating a rind of parmesan adds a mellow flavour which perfectly complements the roasted butternut squash, while helping to reduce food waste


  • 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.

About the Author

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