Roast Butternut Squash Soup Recipe
I make a lot of soup. A pot every couple of weeks, I always freeze a couple of freezer bags full in individual portions to take to work. And this is the one I keep coming back to. It’s tremendous, full on delicious. And really easy to make.
Two medium butternut squash
A sprinkling of cumin
2 chicken stockpots (or cubes)
1l of boiling water
Pre-heat the oven to 180 degrees centigrade.
Cut the top off the butternut squash and then cut them both in half lengthwise, from top to bottom. You’ll need a fairly sharp, big knife or it’ll be a total chore. Scoop out the seeds and weird stringy orange bits and fling them in the bin.
Put the 4 halfs on a baking tray, spray a bit of oil (or drizzle, or you can use a couple of knobs of butter) on them and sprinkle a bit of ground cumin over them (not essential if you don’t have it).
Cook them on the middle shelf of the oven for about an hour or until the flesh is caramelised and soft.
Take the butternut squash out of the oven and stick the kettle on.
Chop the onion into wee bits and then fry until soft and golden on a medium heat. Scoop the lovely orange flesh out of the butternut squash and add it to the pan, keep on stirring and when the kettle is boiled pour just enough water to cover the squash and onion, try not to put too much water in because the soup will end up watery and thin. Add 2 chicken stock pots (veg ones will do) and stir, allow the mixture to come to the boil while stirring constantly, then take it off the heat and blend it to a smooth paste with a stick blender.
Serve while piping hot and, if you’re feeling fancy, stick a swirl of sour cream and a handful of toasted pumpkin seeds on the top.