Roasted butternut squash soup

A hassle-free butternut squash that is rich and tasty

There’s just something so cosy about eating butternut squash soup! It feels like the perfect Autumn/Winter lunch. I love soup but sometimes find it a bit of a faff to make, which is why I have recently started making tray bake soups (such as this traybake tomato and basil soup)– throw everything together and roast it and you get a lovely rich flavour, but no pre-frying or standing over the hob!

The potato added to this one gives it a creaminess without adding cream, and it’s lovely without the chilli if you aren’t a fan of spice. Cheese on toast makes the PERFECT accompaniment to this if you feel like a treat!

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My Recipe

Serves: 6
Syns: none
Healthy Extra: none

Ingredients

  • 1 medium butternut squash, skin cut away, deseeded and cubed (or frozen-pre-prepared!)
  • 2 small red onions, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, peeled
  • 1 large potato, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 tsp caraway seeds
  • 1 tsp chilli flakes
  • 1 litre vegetable stock
  • Salt and pepper
  • Low calorie cooking spray

Method

  1. Pre-heat oven to 180c
  2. Pop all of the prepared veg into a deep baking tray, pour over the vegetable stock, sprinkle over the caraway and chilli. Spray all over with cooking spray and oven bake for 45 minutes.
  3. Check all the veg are tender, season with salt and pepper and whizz up with a hand blender, or in a food processor

Additional Info

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