No-point Autumn Roasted Butternut Squash Soup
INGREDIENTS
1/4 teaspoon olive oil
3 x 385 g packs Waitrose peeled & chopped butternut squash (as this is for soup, it doesn’t matter if your favourite supermarket sells packs of peeled & chopped butternut squash in slightly larger or smaller packs)
4 large carrots, topped and tailed – no need to peel
1 large onion chopped OR 2 dessertspoons chopped frozen onion
1.5 litres boiling water
1 dessert spoon soup stock powder (optional)
Salt & black pepper to taste
Method: Pre-heat oven to 200 degrees. Place butternut squash and carrots in an ovenproof dish or pan large enough for the veggies to be spread out in one layer. Using a pastry brush, brush very lightly with a little of the olive oil. Roast for 30 to 55 minutes s until softened and a little charred. Remove from oven. Heat the remaining oil in a large, lidded pan. Add the onion. Cover with the lid and allow onion to soften for 5 minutes on a very low heat. Add butternut squash and carrots to pan, with a few splashes of the boiling water. Re-cover and simmer for 5 minutes on a very low heat. Then add remaining boiling water, the soup stock powder (if used), and seasoning. Bring soup back to a boil, then lower heat and simmer for 30 minutess until carrots feel soft when pierced with a sharp knife. Allow soup to cool completely, then liquidise in batches until very smooth. Store soup in an airtight container in coldest part of your fridge for use in hunger emergencies…
We’d love to know how you get on with this recipe, do leave your comments below.
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