Butternut squash soup

Name: Butternut squash soup
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 butternut squash, about 1 kg, peeled and cubed; 2 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 0.5 tsp chilli flakes; 750ml vegetable stock

Roasting the squash first gives this velvety soup a sweet, deep flavour. A hint of chilli lifts it.

Time1 hr 10
LevelEasy
Costabout £1.00 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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1butternut squashabout 1 kg, peeled and cubed
2 tbspolive oil
1onionchopped
2garlic clovescrushed
½ tspchilli flakes
750 mlvegetable stock

Method

1
Heat the oven to 200°C (180°C fan). Toss the squash with half the oil, salt and pepper on a baking tray and roast for 35 minutes until soft and golden.
35 min
2
Meanwhile, heat the remaining oil in a large pan and cook the onion for 8 minutes. Add the garlic and chilli for 1 minute.
8 min
3
Add the roasted squash and the stock. Simmer for 10 minutes.
10 min
4
Blend until completely smooth, adding a splash of water if too thick.
5
Season to taste and serve hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.