Date posted: 31/10/2022

Honey roast squash and red pepper Philly soup with herbed croutons

This crowd-pleasing soup uses beautiful vibrant ingredients and tastes as good as it looks. It is packed with nutrients and has a great texture variety. This recipe can be modified and fortified to meet the needs of the person.

  • Serves 12
  • Timing: 1 hr
Votes: 0 Average: 0


Butternut squash, peeled, deseeded and diced into cubes 1.5kg
Large onion, roughly chopped 1
Large carrots, peeled and roughly chopped 2
Red peppers, deseeded and roughly chopped 2
Olive oil 8 tbsp
Clear honey 2 tbsp
Slices of white bread 4
Dried mixed herbs 4 tbsp
Fresh root ginger, peeled and roughly chopped 5cm
Vegetable stock 2 litres
Philadelphia Original 200g


The page that you are currently reading is an ad feature
  1. Preheat the oven to 180⁰C.
  2. Place the diced squash, chopped onion, carrots and peppers into a roasting tray and cover with 3tbsp of olive oil, making sure all the ingredients are generously coated.
  3. Drizzle over the honey and roast for 30 minutes until golden brown and caramelised.
  4. Tear the bread slices into small pieces over a roasting tray and drizzle with 3tbsp olive oil. Add the herbs and season to taste with salt and pepper.
  5. Bake in the pre-heated oven for 10 minutes.
  6. Heat the remaining 2tbsp olive oil over a medium heat in a heavy based saucepan of at least 4 litre capacity. Fry the ginger for 1-2 minutes then add the vegetable stock and bring to the boil.
  7. Add the roasted vegetables to the stock and blitz until smooth.
  8. Add the Philadelphia and continue to blitz until velvety and smooth.
  9. Season with salt and pepper and top with herbed croutons.
  • Leave the carrot skin on for even more essential dietary fibre.
  • Add more Philadelphia to enhance fortification.
Why Philly? Philadelphia is heat resistant, so the soup is suitable for hot holding. It gives the dish a luxury taste and velvety finish and is an essential ingredient in the recipe.
Back to Top