ROASTED BUTTERNUT SQUASH SOUP
With just three main ingredients, this soup is simple, nourishing and sweet.
prep time 45 mins total time 1 hour serves 4
- 1 butternut squash
- 1 onion
- 1 litre vegetable stock
- Olive oil
- Salt and pepper
- Preheat your oven to 200C or 400F.
- Cut your butternut squash in half length ways, coating it with olive oil and seasoning with salt and pepper.
- Place in the oven and bake for roughly 45 minutes, or until soft.
- Once cooked, remove the squash from the oven and leave to cool.
- Chop up the onion and fry in some oil until softened.
- Roughly chop the squash and add to the pan along with the onion.
- Prepare your stock and add to the pan. Mix together and bring to the boil.
- Once the soup is boiling, remove from the heat. Blend the soup thoroughly until smooth.
- Season and serve with some crusty bread.
- Opting not to peel or chop the butternut squash saves a lot of time and energy, as I find they are very tricky to cut up raw. And surprisingly, the skin is actually edible. If you want to peel and chop your butternut squash before roasting, however, feel free to do so.
- For the video, I kept this recipe at only three main ingredients, but I would usually add some spices in to the mix, such as cumin and chilli, as well as a clove of garlic for added flavour.
- The total cost for this recipe is only £1.86, making it only 46p per serving.