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Butternut Squash Soup

This recipe is real soup for the soul!

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, add the butternut squash, onion, carrots and peppers to a bowl a long with half the oil, salt and pepper and toss until coated. Tip into a roasting tin and roast for 40 to 45 minutes or until tender.

  • Place a large saucepan over a medium heat, add the remaining oil and once hot add the ginger and vegetable stock. Bring to the boil, stir in the roasted veg and season with salt and pepper.

  • Remove from the heat and carefully use a hand blender to blend until smooth. Return to the heat to warm through and serve with crusty bread.

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