Waitrose and Partners
Roast squash & chilli soup with Gruyère toasts

Roast squash & chilli soup with Gruyère toasts

This is a luscious, velvety soup that is incredibly simple to make. It’s a source of fibre because of its high vegetable content, and the onions provide prebiotic fibre. While we can’t digest this, the good bacteria in our guts thrive on it. Choose a dense-fleshed pumpkin or squash as the base; queen or golden butternut are ideal.

3.5 out of 5 stars(4) Rate this recipe
HealthySource of fibre3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp olive oil, plus ½ tsp
  • 2 onions, halved (unpeeled)
  • 2 red pepper
  • 770g pumpkin or golden butternut squash, deseeded and sliced into 4cm-thick wedges
  • 2 red chillies
  • 4 clove/s garlic (unpeeled)
  • 350ml fresh vegetable stock
  • 100g baguette, sliced into 4
  • 60g Gruyère, grated
  • 1 tsp fresh thyme leaves


  1. Preheat the oven to 200°C, gas mark 6. Drizzle 1 tbsp oil across the base of a large roasting tin, then add the onions, cut-sides down. Toss the whole red peppers and pumpkin or squash wedges in 1 tbsp oil and add to the tin, spacing out in a single layer. Roast for 30 minutes, then add the whole red chillies and unpeeled garlic cloves, turning the squash and peppers, too. Roast for 20 minutes more, until the vegetables are soft and slightly charred.

  2. Cover the roasted vegetables with foil or a baking sheet and allow to cool for 10 minutes. Meanwhile, heat the stock. Peel the skins from the peppers and discard the stalks and seeds. Remove and discard the stalks from the chillies, along with the skins, plus the skins from the garlic cloves and halved onions. Scoop the flesh from the pumpkin or squash to remove the skins; discard the skins. Transfer the peeled vegetables and any juices in the roasting tin to a blender with the hot vegetable stock and blend until buttery smooth. Season, then transfer to a saucepan and reheat gently over a low heat,stirring. This is quite a thick soup.

  3. Meanwhile, preheat the grill to medium-high and lightly oil a baking tray with the remaining ½ tsp oil. Space the baguette slices out on the tray and grill for 2 minutes before flipping over. Divide the gratedGruyère and thyme leaves between the untoasted sides of the bread. Season with black pepper, then grill for 4-5 minutes, or until the cheese has melted and is bubbling. Divide the soup between warm serving bowls and immediately top with the cheese toasts and any thyme leaves from the grill pan.

Cook’s tip

Short on time? Swap the pumpkin or butternut for two 385g packs of Cooks’ Ingredients Butternut Squash Slices.


Typical values per serving when made using specific products in recipe


1,320kJ/ 316kcals



Saturated Fat












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