Butternut Squash Soup
Ingredients
- 1 large onion, finely chopped
- 1 large butternut squash, peeled (if you want or give it a good scrub), deseed and cut into 2cm chunks
- 5 garlic cloves, whole with skins on
- 2 tbsp of olive oil
- 1 tbsp of paprika
- 1 tsp of tumeric
- 1 vegetable stock cube
- 750ml-1 pint of boiling water
- Salt, season to taste
- 2 tbsp of Pumpkin seeds (optional)
- 1 tsp double cream or non-dairy alternative (optional)
Instructions
- Preheat oven to 190 degrees (fan)
- Add the diced butternut squash into an oven tray (big enough so it’s all spread out), add the turmeric, paprika, S&P & 1 tbsp of olive oil and mix well so it’s all coated.
- Add the garlic cloves, still whole with their skins on and put it in the oven for 30-40mins, until golden/caramlised (slightly dark) on the edges, I would stir half way through cooking to ensure an even cook. Remove from the oven.
- Heat the remaining olive oil (1 tbsp), in a heavy bottomed casserole dish (or saucepan), add the onion and sweat down for 5-7 mins.
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