Roasted Butternut Soup with honey foam

Serves 4



50g butter

1 onion

1 butternut

2 garlic cloves

Sprig of thyme

Cayenne 1tsp

Cinnamon 1tsp

1 litre chicken stock

1 litre milk


In a roasting tray, put the butternut, thyme, cayenne and cinnamon. Drizzle with olive oil, salt and pepper. Roast in the oven at 200deg until nicely golden. In a separate pot put the sliced onion, butter and garlic. Sweat until soft and add the roasted butternut. Add the stock to the pot and reduce by half. Then add the milk, bring to the boil and season. Using a jug blender blend the soup until smooth.

Honey foam

1 jar of honey

500ml milk

500ml cream


In a large pot caramelise the honey until dark in colour. Add the milk and cream bring to the boil and take off the heat. Season with a touch of salt. Cover with a lid and let steep for 30 minutes. Allow to cool and then using an espuma gun aerate the foam and serve on top of the soup.

Leave a Reply