Butternut Squash Soup
Soup is a nice cozy way to get some of your veggies in for the day and warm up from that freezing cold weather outside. This recipe is quick and simple with just a few ingredients and it lasts for about a week in the refrigerator (it also freezes really well). You can use any sort of broth you like. I used chicken broth but by using vegetable stock you can easily make this a vegetarian recipe.
Roasted Butternut Squash Soup
Ingredients:
1 medium butternut squash
olive oil
1 tsp cumin seeds
2 tsp red pepper flakes
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp butter
1 medium onion
2 cloves garlic
4 cups vegetable or chicken stock
3 tablespoons milk
1 medium butternut squash
olive oil
1 tsp cumin seeds
2 tsp red pepper flakes
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp butter
1 medium onion
2 cloves garlic
4 cups vegetable or chicken stock
3 tablespoons milk
Method
- Pre-heat the oven to 350 degrees Celcius.
- Cut the squash into large chunks and arrange them in a baking tray with the cut-side up. Drizzle with olive oil then sprinkle with the chilli flakes and cumin seeds, and season with salt and pepper.
- Roast in the oven for around 40-50 minutes until the squash is nice and tender. Remove from the oven and let it cool before peeling off the skin.
- Heat the butter in a deep pot on a medium heat, then add thegarlic and onions and sweat until translucent.
- Add the stock and simmer gently before adding in the chunks of peeled and cooked squash.
- Simmer gently for 5 minutes, then blend with a hand blender until smooth.
- Return the soup to the pan (if it’s too thick add a couple of tbsp milk).
