Roasted Butternut Squash Soup

I really love this soup, it’s silky, nutty and wholesome – a real treat and dead easy to make. Roasting the veg really adds depth. It’s also a great soup to make to use up old vegetables. A butternut quash keeps for weeks in the fridge so don’t throw it out – make this soup with it 🙂

Wot u need
1 butternut squash
1 onion
2 medium potatoes
1 leek
2 cloves garlic
3 stock cubes (chicken or veg)
Olive oil
1 litre boiled water

Wot u do
Cut all the veg into three or four cm cubes and throw over a few glugs of oilve oil. Season and add garlic (unpeeled). Roast at 180 degrees c for 45 minutes, turning once around 25 mins. Allow to cool. Add veg to 1l boiling water, add stock cubes, mix and bring to boil, cover and simmer for 20 minutes. Blitz, add a small tub of single cream and season again to taste.

Serves 4-6

Spiced butternut squash soup

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