Roasted Butternut squash soup with Haloumi croutons

Roasted Butternut squash soup with Haloumi croutons

Roasted Butternut squash soup with Haloumi croutons
Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pocket
Share on email


  • 600/700gramsButternut squash
  • 200gramsHalloumi
  • 4clovesGarlic
  • 2Bell-pepper (Red)
  • 2Carrots
  • 1Yellow Onion
  • 700mlVegetable Stock
  • 1teaspoonCumin (Ground)
  • ½tablespoonThyme (Fresh)
  • 1teaspoonSmoked Paprika
  • ½teaspoonNutmeg (Ground)
  • ½teaspoonGinger
  • 1teaspoonSalt & Pepper
  • 3tablespoonsOlive Oil


1. Preheat the oven to 200°C/400°F. Slice the top and bottom part of the butternut squash, and slice the squash half lengthwise. Spoon out the seeds.

2. Coat the cut-sides of the butternut squash with olive oil and sprinkle with salt and pepper. Place the squash cut-sides down on the baking tray and roast for 1 hour.

3. While the squash is roasting, slice the onion in half (with the skin on) and coat the cut-sides with olive oil, salt and pepper. Slice the Red bell pepper in quarters, the carrots in 2 cm/1-inch slices, peel the garlic cloves and coat them with olive oil, ground cumin, paprika powder, ground nutmeg and the ground ginger.

4. At the 30 minute mark, add the onion halves, cut side down to the baking tray, together with the bell peppers, carrots and garlic. Let them roast with the squash for 30 minutes. Once roasted, remove the vegetables out of the oven and let them cool slightly.

5. Once the butternut squash has cooled, you can spoon out the flesh with a spoon. Remove the peels and ends from the onion.

6. Place all the roasted vegetables in a large blender and add the vegetable stock (recipe for homemade vegetable stock). Blend everything together on high for several minutes. Work in batches if needed. If you find the soup too thick, you can add a bit more water or stock. Pour the soup into a pot to reheat it.

7. To make the halloumi croutons, dice the halloumi in half a centimeter sized cubes and toast them in the pan with some olive oil until golden brown on the outside.

8. To serve, pour the soup bowls and garnish with the halloumi croutons, fresh thyme and some black pepper.


Suggestion from Coach:
If you have an air fryer, quickly roast the halloumi in the air fryer for 6 minutes.