Butternut Squash Soup

Butternut Squash Soup

Ingredients:

  • Half a butternut squash (or a small bag of the pre-chopped stuff, about 350g)
  • Olive oil
  • Salt and pepper
  • 1 carrots
  • 2 onions
  • 2 sticks of celery
  • 2 cloves of garlic
  • 1 large or 2 small-medium sweet potatoes
  • 1 litre of vegetable stock ( I made mine with 2 Kallo organic stock cubes)

Directions:

  1. Preheat oven to 200*C. Prepare the butternut squash by chopping in half, deseeding, peeling and chopping off the top and bottom.
  2. Chop the squash into chunks, pop into a tray, drizzle with olive oil and season with salt and pepper. Cook in the oven for around 45 minutes.
  3. Peel and chop the carrots, celery, onion and garlic. 
  4. Add the carrots, celery, onion and garlic to a big pan with a good glug of olive oil and cook over a low heat for 5 minutes or so until the veg has softened. 
  5. Peel and chop the sweet potato/es into rough chunks and add to the pan, along with 1 litre of vegetable stock and the roasted butternut squash..
  6. Cook over a medium heat for around 15 minutes – or until the sweet potato is nice and soft. 
  7. Blend and season to taste. If it is too thick at this point you can add some water or more stock to thin it out a bit.
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