A comforting autumn soup with a fresh finishing touch
As the weather turns cooler, there's something particularly inviting about a bowl of homemade soup.
This roasted butternut squash soup combines sweet roasted squash, garlic and gentle spices to create a smooth, warming dish. Toasted pumpkin seeds add a little crunch, while fresh microgreens provide colour and a delicate finishing touch.
For this recipe, we're using micro red amaranth or micro basil — two of the speciality greens being developed by WeGrow Farms. Micro red amaranth brings attractive crimson colouring to the finished bowl, while micro basil offers a familiar basil aroma.
It's a simple recipe that works equally well for a weekday lunch, a relaxed weekend meal or a seasonal café menu.
Serves: 4
Preparation time: 15 minutes
Cooking time: Approximately 40–45 minutes
Ingredients
For the soup
1kg butternut squash, peeled, deseeded and cut into cubes
1 medium onion, peeled and cut into wedges
3 garlic cloves, unpeeled
2 tbsp olive oil
700ml vegetable stock, plus extra if needed
½ tsp smoked paprika
½ tsp ground cumin
1 tbsp fresh lemon juice
Salt and freshly ground black pepper
To garnish
15g fresh micro red amaranth or micro basil
30g pumpkin seeds
A little extra olive oil, optional
Method
Preheat the oven: Preheat your oven to 200°C fan (220°C conventional). Line a large baking tray with baking paper.
Prepare the vegetables: Place the cubed butternut squash, onion wedges and unpeeled garlic cloves onto the baking tray. Drizzle with olive oil, then sprinkle over the smoked paprika, ground cumin, salt and black pepper. Toss everything together until the vegetables are lightly coated. Spread the vegetables into a single layer.
Roast the squash: Roast for approximately 30–35 minutes, turning the vegetables halfway through. The squash should become tender, with lightly golden edges. Roasting helps develop the natural sweetness of the squash and gives the soup a deeper flavour.
Prepare the soup base: Remove the tray from the oven. Allow the garlic cloves to cool slightly, then squeeze the softened garlic out of their skins. Transfer the roasted squash, onion and garlic to a large saucepan. Pour in the vegetable stock and bring everything to a gentle simmer. Cook for approximately five minutes.
Blend until smooth: Remove the saucepan from the heat. Using a hand blender, carefully blend the vegetables and stock until smooth. If the soup is too thick, add a little more vegetable stock until you reach your preferred consistency. Stir through the lemon juice. Taste and adjust the seasoning.
Toast the pumpkin seeds: Place the pumpkin seeds in a dry frying pan over a medium heat. Toast for approximately 2–3 minutes, stirring regularly, until lightly golden and fragrant. Remove from the heat and allow them to cool.
Prepare the microgreens: Gently rinse the microgreens if required by their packaging instructions and allow them to drain thoroughly. Keep them fresh and cool until you're ready to serve. Microgreens are best added at the end rather than cooked into the soup.
Serve: Ladle the hot soup into four bowls. Scatter the toasted pumpkin seeds over each portion. Finish with a small handful of micro red amaranth or micro basil. Add a light drizzle of olive oil if desired. Serve immediately with warm crusty bread.
Why microgreens work with soup
Microgreens are young vegetable and herb plants harvested early in their growth. Although they're often associated with restaurant garnishes, they can also be used in everyday home cooking. In this recipe, the soup provides a smooth base, while the microgreens introduce a contrasting colour and fresh finish.
Micro red amaranth is particularly attractive against the orange colour of the butternut squash. Its fine stems and red-purple colouring make it suitable for carefully presented dishes. Micro basil offers a different option, bringing a familiar basil aroma that works alongside the roasted vegetables.
Adding either variety immediately before serving helps retain its fresh appearance.
Serving suggestions
For a family lunch
Serve the soup with toasted sourdough, crusty bread or homemade garlic bread. For a more substantial meal, accompany it with a cheese toastie or a simple sandwich.
For entertaining
Serve smaller portions in individual bowls as a starter. Finish each bowl with a few toasted pumpkin seeds and a carefully placed microgreen garnish.
For cafés and restaurants
This soup can work as a seasonal starter or lunchtime special. Prepare the soup base ahead of service, following appropriate cooling and refrigeration procedures, then reheat thoroughly before serving. Add the microgreens only after plating. For a premium presentation, use micro red amaranth to introduce a contrasting crimson colour.
For a plant-based menu
The recipe is naturally suitable for a vegan menu when made with vegan vegetable stock. Serve with dairy-free bread or toasted flatbread.
Easy variations
Add a little heat: Include a pinch of chilli flakes before roasting the vegetables.
Make it creamier: Stir in a small amount of coconut milk after blending.
Try another garnish: Replace the pumpkin seeds with toasted sunflower seeds.
Make it more substantial: Add cooked red lentils before blending, adjusting the stock to achieve the desired consistency.
Use different squash: Crown Prince or another suitable culinary squash can be substituted for butternut squash.
Discover WeGrow Farms
At WeGrow Farms, we're developing a UK-grown range of speciality greens, including micro red amaranth, micro basil and red spinach, also known as lal shak.
Our planned production in Kent is being shaped around the requirements of chefs, restaurants, wholesalers, distributors and other food businesses.
If you're interested in future supply of speciality microgreens, we'd welcome the opportunity to understand your preferred varieties, pack formats and weekly requirements.
Discover WeGrow Farms and help shape our future growing programme.