Roasted Butternut Squash Soup

 

 

To continue the seasonal soup updates, this is a sweet (in the literal sense) and customisable soup. If ovenless or ovenphobic, you can boil rather than roast the squash, but the roasting really brings out its sweet taste!

(serves 4)

1 tbsp olive oil

1 tbsp butter

1 onion, peeled and chopped

Root veg to equal 900g (eg 1 butternut squash and 1 large carrot)

900ml veg or chicken stock

1 tsp dried chives / 30g fresh

  1. Roast the butternut squash: without peeling, half the squash lengthwise. Drizzle over with olive oil, garlic, and herbs like rosemary or “mixed herbs” mix. Roast 30-40 minutes at 190oC / 170oC fan. Add the carrot, peeled and chopped roughly, 10 minutes in.
  2. Heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté.
  3. Remove the veg from the oven, scoop out the squash seeds, and peel (trying not to burn your hands!)
  4. When the onion has softened after about 5 minutes, add the butternut (and carrot) and stock and stir well. Bring to the boil.
  5. Simmer for 10 minutes (alternative if not roasting: at this point simmer for 25 minutes or until the butternut is soft.)
  6. Blend the soup with a hand-held blender or in a food processor. Season to taste and add chives.

If you want prettier pictures, hit up the original post here.

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