Roasted Butternut Squash Soup

Squashes are a super veg that really comes alive when you roast it.They are often great value and can be used as the main ingredient in this nice, simple and warming squash soup.

You will need:

  • 1 butternut squash (800g – 1 kg)
  • 1 onion
  • 3 cloves of garlic
  • Small piece of ginger
  • 2 or 3 medium carrots
  • Spices – use 1 tsp of tumeric, garam masala and cajun seasoning for a decent kick
  • 1 tsp of salt and black pepper
  • 1.5 lts of vegetable stock

To make this:

Part 1 – The Squash

  1. Preheat the oven to 180 degrees
  2. Slice the squash in half, coat with a little oil and roast in the oven for 45 minutes.

Part 2 – The Basics of every great soup – onion, garlic, ginger, and spices

  1. Chop up the onion, garlic, ginger, and carrots and add them to a hot pan with little water
  2. Fry them over a medium heat (about a 7) for about 7 minutes
  3. Add the spices to the pan, coating all the veg
  4. Add more water if anything starts to stick to the pan

Part 3 – The Finish

  1. Remove the roasted squash, scoop out the seeds and discard, then scoop out the body of the squash and add to the pan (it scoops out super easy after roasting)
  2. Season with the salt and pepper
  3. Add the stock
  4. Blend to make a smooth soup – Voilá!

Tip – Use a hand-held immersion blender for less cleanup.