Honey Roast Squash and Red Pepper Soup

A recipe developed exclusively for Philadelphia Professional by Gareth O’Hara
10 min
Prep time
1h 0min
Total time


    The makings of the

    Honey Roast Squash and Red Pepper Soup

    1. 1

      Preheat the oven to 180 °C.

    2. 2

      Place the diced squash, chopped onion, carrots and peppers into a roasting tray and cover with 3 tbsp of olive oil, making sure all the ingredients are generously coated.

    3. 3

      Drizzle over the honey and roast for 30 minutes until golden brown and caramelised.

    4. 4

      Tear the bread slices into small pieces over a roasting tray and drizzle with 3 tbsp olive oil. Add the herbs and season to taste with salt and pepper.

    5. 5

      Bake in the pre-heated oven for 10 minutes.

    6. 6

      Heat the remaining 2 tbsp 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. 7

      Add the roasted vegetables to the stock and blitz until smooth.

    8. 8

      Add the Philadelphia and continue to blitz until velvety and smooth.

    9. 9

      Season with salt and pepper and top with herbed croutons.


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    Honey Roast Squash and Red Pepper Soup

    Nutritional Information

    Typical valuesPer Serving
    Energy1374.0 kJ
    Energy328.4 kcal
    Fat19.4 g
    Carb35.7 g
    Protein5.3 g
    Saturated fat5.2 g
    Salt0.5 g
    Dietary fibre4.2 g
    Sugars10.3 g