Roasted Butternut Squash Soup Recipe

Serves 2

Ingredients

• 1 large butternut squash
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 fat garlic clove, crushed
• 1 tablespoon vegetable bouillon powder
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon olive oil
• 1 quarter litre boiling water

Method

1. Preheat the oven to 200 °C.
2. Take a sharp knife and cut the butternut squash lengthways. Scoop out the seeds with a spoon.
3. Rest the butternut squash on a baking tray, flesh side down and place in the centre of the oven. Roast until the orange flesh is squishy (30-40 minutes).
4. Remove the butternut squash from the oven. When cool enough to handle, scoop out the flesh and put to one side.
5. Heat the olive oil in a large saucepan and add the onion. Fry over a medium heat until soft.
6. Add the garlic and carrot and fry for 2 minutes.
7. Add the butternut squash to the pan, fry for another 2 minutes.
8. Dissolve the vegetable bouillon powder in the boiling water. Add to the pan along with the bay leaf and fresh thyme.
9. Simmer for 20 minutes with the saucepan lid off.
10. Leave to cool slightly, remove the bay leaf, blend and serve. Add more boiling water to thin the soup if necessary.

Variations

Try adding other vegetables such as potatoes or leeks.

If you prefer a spicy soup, add a teaspoon of curry powder or freshly chopped ginger at the beginning of the cooking process.

Serve the roasted butternut squash soup with a sprinkling of toasted sweetcorn.

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