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Roasted Butternut Squash Soup

Sep 15, 2014   //   by . Recipe section Recipes  //  No Comments

Very easy soup to make. Just place 3 ingredients in a roasting tin. Once roasted the ingredients then get blended with the vegetable stock into a soup.

Roasted Butternut Squash Soup

By claireapril26 Published: September 15, 2014

  • Makes: 6 servings (6 Servings)
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

Very easy soup to make. Just place 3 ingredients in a roasting tin. Once roasted the ingredients then get blended with the vegetable stock into a soup.

Ingredients

Instructions

  1. Cut the squah in two and take out the seeds. Place in a roasting tin with 2 unpeeled garlic cloves as well as two unpeeled onions. Drizzle oil on them. Place in the oven at 175c. Leave for at least 30 minutes or until squash is soft all the way through. Once roasted, take out of the oven. Peel the onions and garlic. I put them into the slow cooker without chopping although you can put them into a pan on the hob and cook. Peel the skin of the squash and chop into pieces, Place into the slow cooker along with the onions and garlic. Add one pint of stock. Add more or less depending how thick you want your soup. Simmer on hob/slow cooker. When ready to eat, blend all the ingredients together. Add a dash of salt and pepper as well as cream to taste

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Roasted Butternut Squash Soup 4 out of 5 based on 1 ratings.

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